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Confetti Lentils with Sockeye Salmon
- 2 tablespoons olive oil
- 2 medium carrots, peeled, shredded on a box grater
- 1 medium celery root, peeled, shredded on box grater
- 1 medium onion, shredded on a box grater
- 2 teaspoons kosher salt plus more for seasoning
- 1 1/4 cups French green lentils
- 4 6-oz. fillets wild sockeye salmon with skin
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- French green lentils are available at specialty foods stores and some supermarkets.
Directions:View on Bon Appetit
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