Roasted Salmon with Lentil Fennel

Soak the lentils overnight, and the next day, cook them in salted water with bay leaf, onion, and garlic. Strain and let it cool.

Preheat the oven to 180 degrees. Salt and pepper the salmon, place it on a baking sheet lined with parchment paper. Drizzle with olive oil and bake in the oven for 15 minutes.

In a pan, melt the butter with the oil. Grate the garlic over it, add the onion, and sauté for three to four minutes. Stir in the fennel, pour three tablespoons of water underneath, and sauté for another four to five minutes.

Mix in the lentils and cherry tomatoes. Season with lemon juice and the leaves of the caraway. Serve with the salmon.