I can't go too long without salmon, and this seemed a very good dish for the colder weather we're having right now. Plus, my very good friend Nancy had given me some Puy lentils, and I've never paired salmon with them. Plus, Food & Wine said the recipe was "fast," which made it seem even more attractive. It lived up to it's billing, but I found that it took longer to cook the lentils than the recipe stated. I think Puy lentils are firmer, and maybe that explains it? As I recall, regular brown lentils that I sometimes use cook faster. The recipe uses both thyme and bay leaf, but I feel that bay leaf should be the feaured herb for Weekend Herb Blogging. Normally, WHB would have wandered home, after its extensive travels this month, to it's CEO, Kalyn of Kalyn's Kitchen. But poor Kalyn has suffered that worst of all household calamities--a broken water pipe. What a trooper she is, but the lovely Ulrike from Kuchenlatein has stepped in and will host this weekend. Thank you Ulrike!