Preheat the oven to 425 degrees F.
Rub the salmon fillets on all sides with 1 tablespoon of the olive oil and season on all sides with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the black pepper. Sprinkle the tops of each salmon fillet lightly with the Essence. Coat the bottom of a nonstick baking dish with 1 tablespoon of the remaining olive oil and add the salmon fillets, skin side down. Transfer the salmon to the oven and roast until medium, 8 to 10 minutes.
While the salmon is cooking, heat the remaining olive oil in a medium-large skillet over high heat and, when hot, add the onion, carrot and celery and saute until tender, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, chicken stock, thyme, lentils, and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper and cook, stirring occasionally, until the lentils are warmed through, tender, and flavorful and liquid has reduced slightly, 6 to 8 minutes. Set aside and keep warm until the salmon finishes cooking.
Divide the lentils evenly among the centers of each of 6 dinner plates, and top each bed of lentils with a salmon fillet. Sprinkle with chopped parsley and chives to garnish and drizzle each serving with a teaspoon of the extra-virgin olive oil. Serve immediately.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.