Pat salmon very dry and place in the refrigerator, skin side up, uncovered, while preparing the lentils or up to one hour. This will ensure crispy skin.

Heat 2 tablespoons olive oil in a large skillet or braiser over medium heat. Add the onion, carrots, and celery and cook until tender, about 8 minutes. Add the garlic and lentils and cook, stirring for another 2 minutes. Add the wine, if using, and cook for another 2 minutes. Add the stock, thyme sprigs, and bay leaves along with 2 teaspoons salt and 1 teaspoon pepper. Bring to a boil, cover the pan, and gently simmer for 25 – 30 minutes or until the lentils are tender. Once lentils are tender, remove the lid, raise the heat, and cook off any remaining liquid. Remove the thyme sprigs and bay leaves. Stir in the balsamic vinegar.

About 15 minutes before the lentils are done, prepare the salmon. Brush 1 teaspoon of olive oil on the flesh side of the salmon and sprinkle with salt and pepper. Flip over and do the same for the skin side.

Pour enough olive oil into the bottom of a large non-stick skillet so it fully covers the bottom of the pan. Heat over medium-high heat until the oil starts to shimmer. Place salmon in pan, skin-side down, then immediately turn the heat down to medium. Using a metal spatula, press down on the salmon for about 10 seconds. Let the salmon cook for 7 minutes, flip over, and cook for another 1 – 2 minutes depending on the thickness. Flip over once more, turn the heat back up to medium-high, and cook for another 60 seconds.

Ladle the lentils into a shallow bowl, top with a piece of salmon, skin-side up, garnish with fresh thyme leaves, and serve with lemon wedges.