Puy lentils with seared salmon

Ingredients

• 160g dried puy lentils or lentilles vertes
• 2 bay leaves
• 2 tbsp rapeseed oil plus extra for the salmon
• 2 onions (350g), finely chopped
• 180g celery thinly sliced
• 320g carrots finely diced
• 2 tbsp soft thyme leaves
• 1 tbsp wholegrain mustard plus 1 tsp
• 2 tbsp raw apple cider vinegar
• 10g flat-leaf parsley chopped
• 1 tsp wholegrain mustard
• 2 skin-on salmon or trout fillets (260g)
• balsamic vinegar for drizzling

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