Wild salmon filet
Parmesan cheese/romano cheese grated
Baby spinach leaves
Chicken stock/vegetable stock
Chop celery, onion, and carrots.
Heat pan with olive oil. Add chopped vegetables. Saute vegetable mixture.
Add rice, butter, and chicken stock to pan.
De-stem fresh thyme and chop finely. Add chopped thyme, a pinch of coriander, chicken stock, and lentils to vegetable mixture.
Add fresh baby arugula, fresh spinach, Parmesan cheese, pumpkin seeds, garlic cloves, salt and olive oil in a food processor to create pesto. Add cranberry pomegranate juice and sugar to a pan. Whisk continuously.
Cover vegetable mixture and rice pans.
Add olive olive to a pan, salt salmon, and pan sear salmon.
Remove salmon from stove, top with pesto, add wine and fresh lemon juice, and bake. Toast pumpkin seeds.
Add butter to pan, and melt. Add shallots. Add arugula and spinach. Add wine. Remove cranberry pomegranate glaze from stove and let cool to thicken.
Remove rice from stove and vegetable/lentil mixture. Mix rice and vegetable/lentil mixture with dried cranberries.