Seared Salmon Fillets with Puy Lentil Salsa

2 salmon fillets weighing 175 g each, skinned
1 tablespoons olive oil

For the salsa:
75 g Puy lentils
2 large tomatoes
½ small red onion
1 red chilli, halved and deseeded
juice 1 lime
3 tablespoons olive oil
salt and freshly milled black pepper
Flat-leaf parsley chopped roughly

To garnish:
lime slices

While the lentils are cooking, skin the tomatoes by pouring boiling water on to them. After 1 minute remove them and slip the skins off, then halve and squeeze out the seeds. Chop the flesh into small pieces. After that chop the onion, chilli and parsley very small and keep all this aside, covered with clingfilm, until needed.

When the lentils are cooked empty the lentils into a bowl and, while they are still warm, toss them in the lime juice and olive oil. Add the seasoning and taste to make sure you add enough. Now add the rest of the prepared salsa ingredients. Mix well, cover and leave in a cool place.

To cook the salmon, wipe the fillets as dry as possible with kitchen paper and season them. Heat the oil in a good solid frying pan with the heat turned up to the highest setting. When it's very hot, add the salmon, keeping the heat highish, and give the fillets 4-5 minutes, then turn them over and cook for a further 3-4 minutes. Drain them on kitchen paper and serve with the salsa and lime slices.