Steamed salmon in chard leaves with lentils

Ingredients:

• 3 salmon fillets, 170g each.
• 300 g of lentils
• 1 bunch Swiss chard
• 1/4 cup olive oil, plus more for drizzling
• 2 leeks, white and light green parts only, sliced
• 2 carrots, diced
• 3 cloves garlic, chopped
• 1 tbsp tomato paste
• 1 cinnamon stick
• 1 tbsp. honey
• Juice of 1 lemon

Preparation:

1. Heat 1/4 cup olive oil in a skillet over medium heat. Add the leek and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook for 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick, and the lentils. Bring to a boil, then reduce the heat to medium, cover, and simmer until tender, 20 minutes.
2. Meanwhile, trim the tough stems from the Swiss chard, reserving 3 leaves and chopping the rest. Place the whole leaves on top of the lentils, cover, and cook until the leaves are softened, 1 minute. Season the salmon with salt and pepper and wrap each fillet with a steamed Swiss chard leaf.
3. Set aside about 1 cup of lentils for cooking. warm beetroot and lentil salad with goat cheeseStir the honey and lemon juice into the remaining lentils and season with salt and pepper. Toss with the chopped Swiss chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil, and season with salt and pepper. Cover and simmer over medium heat until the fish is cooked through, about 6 minutes.
   
   Remove the salmon from the pan and cut into pieces. (If the lentils are dry, add water.) Divide the lentils among bowls and top with the salmon.