Seafood: Salmon with Lentils

To serve 4:                        Per serving:  510 calories

1/4 cup evoo +
2 leeks, white and light-green parts only, halved lengthwise and chopped
2 carrots diced
3 cloves garlic, chopped
1 T tomato paste
1 cinnamon stick
1/2 pound (1 1/4 cups) French brown or green lentils
1 bunch Swiss chard
3 6 oz center cut skinless salmon fillets
Kosher salt, ground pepper
1 T honey
Juice of 1 lemon

Heat 1/4 cup evoo in skillet over med heat.  Add leeks and carrots, cook until tender, 5 mins.  Add garlic and tomato paste and cook 1 min.  Increase heat to high, add 4 cups water, cinnamon, lentils.  Bring to a boil, then reduce heat to med-high, cover and simmer until tender, 20 mins.  Meanwhile, remove Swiss chard stems, reserve 3 leaves and chop the rest.  Place the whole leaves over the lentils, cover and wilt 1 min.  Remove chard and cover the lentils.  Season the salmon with s & p, wrap a wilted chard leaf around each fillet.  Reserve about 1 cup lentils for other use;  Stir honey and lemon juice into remaining lentils and season with s & p.  Stir in chopped chard.  Place wrapped salmon on top of lentils, drizzle with olive oil, season with s & p.  Cover and cook over med-high heat until fish is just cooked through, 6 mins.  Remove salmon and cut into pieces.  If lentils are dry, add a splash of water.  Divide lentils among bowls, top with salmon.