Bistro Salmon and Lentils

Place lentils in a medium pot with thyme, stock concentrate, and enough water to cover by 1 inch. Bring to a boil, then reduce to a simmer and cook until tender, about 25 minutes. Drain, discard thyme sprig, and set aside.

While veggies and lentils cook, halve, peel, and mince 1 TBSP shallot. Halve lemon. Put mustard, shallot, and juice of half the lemon in a large bowl. Whisk to combine and season with salt and pepper. Whisk in 1 TBSP olive oil and set aside.

With 10 minutes to go on veggies, add salmon to same baking sheet. Season with salt and pepper. Roast until opaque and just cooked through, about another 10 minutes.

Season cooked lentils with salt and pepper. Add to bowl with dressing and toss. Add carrots and Brussels sprouts and toss to combine.