Lentil Puttanesca with Salmon

Ingredients

• 1 cup water
• 1/2 cup lentils, rinsed
• 4 (6-ounce) salmon fillets, skin and pin bones removed
• Sea salt and freshly cracked black pepper
• 2 tablespoons olive oil
• 1 cup diced onion, approximately 1 medium onion
• 2 tablespoons capers
• 1/4 cup, rough chopped pitted kalamata olives
• 1 teaspoon minced anchovies
• 2 tablespoons minced garlic
• 1/4 teaspoon red pepper flakes
• 1 cup diced canned tomatoes
• 2 tablespoons red wine vinegar
• 1/2 lemon, juiced
• 1 tablespoon julienned basil, plus whole sprigs, for garnish
• 1 tablespoon chopped Italian parsley leaves

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