1/2 teaspoon freshly ground black pepper
3/4 teaspoon Essence, recipe follows
1/3 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1 tablespoon minced garlic
1 cup peeled, seeded and chopped tomatoes
1 cup vegetable or chicken stock
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
8 ounces French green lentils
3 whole garlic cloves, peeled
2 bay leaves
1 sprig fresh thyme
6 (6-ounce) center cut salmon fillets, with skin
1/4 cup olive oil plus 2 tablespoons extra-virgin olive oil, for garnish
2 1/4 teaspoons salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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