Salmon gremolata with a green tomato stuffed with red lentils, parsley, romano, and cherry tomatoes

For Salmon:

In a non stick skillet with a tablespoon of lemon juice (and light coat of pam cooking spray)

Cook salmon on medium until cooked all the way through-about 5-6 on each side.

For gremolata:

Zest one lemon with 1/2 cup parsley and 2 tablespoons of Romano or Parmesan cheese.

Add a drizzle of olive oil (optional)

For tomato stuffing:

Cook lentils for 5-6 minutes (remove before they become mushy)

rinse with cold water and add diced tomatoes, 1 tablespoon Romano cheese, and finely chopped parsley. (add salt and pepper to taste)