Saumon aux lentilles with mustard-herb butter and roasted butternut squash

 

 As it is so marvelously healthy, I'm always looking for new things to do with salmon. This quick little French dish has been on my list for quite a while. Such a while, in fact, that the chives I originally bought to make it had turned to slime while neglected in the back of the fridge (merde!) and I had to use scallions.

Lentils are an ingredient I'm trying to use more frequently. Legumes in general, really. These cute little green French lentils have great texture and cook in just half an hour.

Lentil soup

Earlier this week, I embarked upon the last year of my twenties. I am tickled to say my husband has perfected his gift-selecting skills rather early in this marriage: a set of adorable little measuring cups, a pretty top from Anthropologie, box of fancy chocolates, and the "How to Cook Everything" and "How to Cook Everything Vegetarian" box set by culinary authority (and no-knead bread perfecter) Mark Bittman. As the titles suggest, these are some formidable cookbooks. Considering we are all in the middle of soup season, I figured that would be a good place to start.

Oh, lentils. Is there anything you can't do? They're full of protein, fiber, iron, vitamins and minerals, not to mention quick to cook and cheap as hell - a "superfood" in every possible way. These are standard brown Spanish Pardina lentils, but I'm sure you could use whatever kind you have on hand (if you use the cute little green French ones, be wary of overcooking them).