Cumin Baked Salmon with Lentil & Apricot Rice

Preheat oven to 425°
Put baking sheet in oven to heat
Rinse salmon and pat dry, season generously with sea salt and pepper and set aside
Rinse lentils and add to 1.5 quart pot with 2 cups of water and tsp of garlic powder and 1/2 tsp of salt. Bring to a boil then reduce to a simmer for about 45 minutes
Peel and thinly slice shallot
Finely chop dried apricots
Thinly slice 1 lemon and zest the the other. Cut that lemon in half for juicing
Peel and mince the ginger
Rinse rice and place in 3 qt pot with 2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes or until tender.
Pull baking tray out of oven (please use oven mitt) and drizzle a tablespoon of olive oil on. Place shallots and ginger on tray and bake for 5 minutes.
Pour lemon juice on salmon and coat with two tsps of cumin
Once shallots have softened, take 1/3 and move to the side of the baking sheet. Place the salmon skin side down on top of the remaining 2/3 of shallots. Top salmon with sliced lemons
Bake for 20-25 minutes until it flakes easily with a fork
Once the salmon is baked, remove from tray and set aside. Leave the shallots
Mix the cooked lentils with the rice and stir gently to combine. Add the last teaspoon of cumin and season with a little salt if desired. Add the apricots and lemon zest and combine. Add the 1/3 of shallots that were moved before baking the salmon and a drizzle of olive oil and fold in.
Serve immediately and ENJOY!