Put lentils in a medium saucepan with the chicken stock and garlic gloves, season with about 1 teaspoon of salt and ½ teaspoon pepper and bring to a boil over medium high heat. Cover the pan, leaving the lid slightly ajar and reduce heat to low and simmer for about 20 – 25 minutes or until the lentils are almost tender and the chicken stock has evaporated.

In a medium skillet over medium high heat, melt the butter with 1 teaspoon of olive oil. Add the carrots and cook for 5 minutes, add the shallot, thyme and a pinch or two of salt and pepper and cook for about 3 minutes or until the shallot starts to brown.

Fish the garlic cloves out of the lentils and mash with a fork. Add to the skillet with the carrots and shallot and mix well. Add the lentils and cook for another 10 minutes or until the lentils are tender but not mushy. Add lemon juice and stir.

While lentils are cooking, prepare the salmon.

Preheat oven to 450 degrees.

Heat an oven proof skillet over high heat for about 3 or 4 minutes or until it is steaming hot. Rub salmon fillets with olive oil on all sides and season the top well with salt and pepper. Put salmon seasoned side down on hot skillet and cook for 2 minutes or until a good sear is achieved. The salmon will slide easily on the pan once it is seared, if it sticks, you’re not there yet. Put the pan in the preheated oven and cook for another 4 – 6 minutes, until the salmon is rare.

Spoon a mound of lentils on each plate, top with the salmon and serve with some lemon wedges if desired.