✤2 tbsp + 1 tsp olive oil, divided
✤12 oz swiss chard, stemmed; 1/2 cup stems chopped fine (~63g), leaves cut into 2-in pieces (98g)
✤1 small onion, chopped fine (~211g)
✤2 cloves garlic, minced
✤4 sprigs fresh thyme
✤1 tsp salt, divided
✤2 cups vegetable broth
✤1 cup (180g) dried green lentils, picked over and rinsed
✤4 (6-8 oz) skin-on salmon filets, about 1-in thick
✤2 tbsp pomegranate molasses, divided
✤1/2 tsp black pepper
✤1/2 cup pomegranate seeds
❖In a large saucepan over med-high heat, heat 1 tbsp until shimmering. Add chard stems, onion, garlic, thyme & 1/4 tsp salt and cook, stirring frequently, until softened, about 5 min. Stir in broth & lentils and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until lentils are mostly tender, 45-50 min.
❖Stir chard leaves into lentils. Increase heat to med-low and continue to cook, uncovered, until leaves are tender, about 4 min. Off heat, discard thyme stems, stir in 1 tbsp oil, and season with salt & pepper to taste; cover to keep warm.
❖Meanwhile, adjust oven rack to lowest position, place aluminum foil-lined baking sheet on rack, and heat oven to 500°F.
❖Make 4-5 shallow slashes, about 1-in apart, on skin side of each filet, being careful not to cut the flesh. Pat salmon dry with paper towels. Brush filets with remaining 1 tsp oil, then brush with 1 tbsp pomegranate molasses, and sprinkle with pepper & remaining 3/4 tsp salt.
❖Reduce oven temp to 275°F and carefully remove baking sheet from oven. Carefully place salmon skin-side down on hot sheet. Roast until center is still translucent when checked with tip of paring knife and registers 125°F, about 8-12 min.
❖Brush salmon with remaining 1 tbsp pomegranate molasses.
❖Stir pomegranate seeds into lentil mix and serve with salmon.
