Place the lentils in a pot with 1L of water and 1 tsp NOMU Vegetable stock concentrate.
Bring to a boil then reduce the heat and simmer until the lentils are tender but still have a slight bite. Strain through a colander and set aside. Drizzle some oil in a pan over medium heat, add half the butter and saute´ the onion until soft and translucent. Add the carrots and celery and saute´ for another minute or two. Add the lentils with 1/4 cup hot water and another teaspoon vegetable stock concentrate. Finish off with another blob of butter and a handful of chopped parsley. Simmer on low while you cook your salmon.
Drizzle the salmon pieces with olive oil and season well with salt. In a very hot non-stick pan, sear the salmon skin-side down until the skin is golden brown and crispy, turn over for another minute or 2, depending on how thick the pieces are and what your preference is. Ideally salmon should be pink and rare on the inside. Add 2 tbsp of butter to the pan and a squeeze of lemon, and spoon the hot, melted lemony butter over the fish. Plate the lentils on warmed bowls or plates, top with buttered al dente vegetables of your choice and a beautiful piece of salmon. Serve immediately with an extra wedge of lemon.
Serve with steamed al dente asparagus, long-stem broccoli or fine beans.