Instructions

1. Pre-heat your oven to 325 degrees F.
2. In a small saucepan add the water and lentils over medium heat. Bring to a boil and then reduce the heat to a simmer and cook 15-25 minutes or until just cooked and still holding their shape. Drain and set aside.Pat the salmon dry with paper towels and season well with salt and pepper. In a large non-stick saute pan, add 1 Tbsp of olive oil over medium heat. When the oil is hot - but not smoking - add the salmon fillets skin side down. Cook for 3-4 minutes or until skin is crispy, turn, and cook for a further 1-2 minutes. Place fillets in a baking sheet fitted with a wire rack and put in the oven.
3. Add the remaining 1 Tbsp of oil to the same pan over high heat. When the oil is hot - again, not smoking - add the onions, capers, olives, and preserved lemons. Stir often until the onions are just beginning to caramelize.
4. Add the garlic and red pepper flakes, continuing to saute for 2 more minutes.
5. Stir in tomatoes, red wine vinegar and lemon juice. Reduced the heat to a simmer and cook for 3 to 4 minutes.
6. Add the lentils, taste, and add salt and pepper if necessary. Remove from the heat and combine with the basil and parsley.
7. Dish up and top with the salmon. Serve with a wedge of lemon.
8. Eat.