• Preheat the oven to 375°F, 190°C or gas mark 5.

Making the lentil pilaf

• Bring a saucepan with vegetable broth and lentils to a boil. Cover and reduce the heat to simmer. Cook for 15-20 minutes until they are tender but not mushy. Remove from the heat and set aside.
  ½ cup lentils, 2 cups vegetable broth
• When the lentils are halfway done, in a pan heat the oil over medium high heat, add the onion, salt, celery, bay leaves, and thyme. Cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute.
  1 cup celery, 1 cup red onion, 2 bay leaves, 1 tablespoon olive oil, 1 tablespoon thyme, ½ teaspoon salt, 1 tablespoon garlic
• Add the lentils, stir, remove from the heat and add the lemon juice.
  1½ tablespoon lemon juice

Making the salmon

• In a bowl combine oil mixture ingredients and spoon a small amount of the oil over the bottom of the fish. Place the salmon skin side down on the sheet pan and spoon the remaining oil mixture on top.
  1 pound salmon, 2 tablespoons olive oil, 1 tablespoon thyme, 1 tablespoon lemon zest, 1 tablespoon thyme, 1 tablespoon garlic, ½ tablespoon ground pepper
• When the lentils are halfway done put the salmon in the oven and cook for 8-12 minutes, depending on thickness, until done. Place over lentils and serve.