Start with the vegetables beca they take a while to roast. Trim, wash and scrub the vegetables. Split the beets and turnips in half lengthwise, but leave the carrots and parsnips whole. Lay the vegetables out in a large baking dish. Drizzle with 3 tablespoons of olive oil and sprinkle with the thyme, salt, and pepper. Break up the butter into pieces and scatter over the vegetables. Drizzle with the apple cider vinegar and sprinkle with the brown sugar. Cover the dish with foil and put it in the oven and roast for about 1 hour or until a knife goes smoothly into the beets. When done, remove from the oven and let the vegetables cool. Keep the beets separate until you are ready to serve, otherwise the color will bleed into the others while resting.
Keep the oven on as you will need it for the salmon.
To prepare the lentil stew, heat the olive oil in a large saut� pan. Add the herbs until they are fragrant and crackly; this inf s the oil with the flavor and also leaves you with a beautiful herb garnish. Remove the herbs and set aside on a paper towel to drain. Meanwhile puree the garlic, carrots, onion, celery and leeks in a food processor until smooth. Add the butter to the inf d oil and then add the puree. Stir in the vegetables and cook until light brown color. Warm the chicken stock in a separate pot or in a microwave and then add it too, Stir in the lentils. Bring to a boil and then reduce heat. Simmer for 30 minutes or until lentils are tender.
Now prepare the salmon. Check filets for bones and tweezers to remove any bones that may still be there. Season both sides of the filet with olive oil, salt and pepper. Heat 2 tablespoons of olive oil in a large saut� pan over high heat and then add the filets skin side down. Cook for 3 minutes and then place the whole pan in the oven, keeping the filets skin side down beca you want the skin to get real crispy. Cook in the preheated oven for an additional 4 minutes for medium rare.
To compose the plate, serve a spoonful of lentil stew on the bottom of the plate, top with roasted root vegetables and filet of salmon and garnish with fried herbs.
*KitchenDaily Editors' Note: To make this recipe gluten-free, be sure to choose a certified gluten-free brand of chicken stock/broth (check the label) or make your own from scratch.
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