• Wash and dry produce. • Pat salmon* dry; season all over with half the thyme (you’ll use the rest later), salt, and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. Transfer to a plate. • While salmon cooks, place 2 TBSP butter (4 TBSP for 4) in a small microwave- safe bowl; bring to room temperature. • Roughly chop parsley.

• Meanwhile, in a small pot, combine lentils and their liquid, mirepoix paste, stock concentrate, mustard, half the garlic powder (you’ll use the rest later), and remaining thyme. • Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until lentils are tender and warmed through, 4-6 minutes. TIP: Move on to Step 3 while lentils are cooking!

• Halve and toast ciabatta. • Stir remaining garlic powder into bowl with softened butter. TIP: If butter is not yet softened, microwave for 5-10 seconds. • Spread cuts sides of ciabatta with garlic butter; halve on a diagonal.

• Top lentils with salmon; drizzle salmon with as much balsamic glaze as you like and garnish with parsley. Serve with garlic bread on the side. Salmon is fully cooked when internal temperature reaches 145°.