1. Preheat oven to 400 degrees F. In a small saucepan, combine lentils and vegetable stock and bring to a boil, then reduce heat and allow to simmer, loosely covered with a lid, for 25-30 minutes. All cooking liquid should be absorbed.

2. While lentils are cooking, place diced carrots and turnips on a baking sheet in a single layer and drizzle with 1 tablespoon olive oil and season with salt, pepper, and garlic powder. Toss to coat. Roast in oven for 15 minutes, or until tender, tossing with a spatula halfway through cooking time. Leave oven on to cook salmon.

3. Mix the carrots, turnips, and kale into the cooked lentils and cover with lid until ready to serve.

4. Remove salmon from refrigerator and rub each side with remaining 1 tablespoon of olive oil. Season lightly with salt and pepper.

5. Heat a large oven-proof skillet over high heat for 2 minutes. Carefully add salmon fillets and cook over medium heat for 2 minutes without moving them. Using tongs, turn the salmon and allow to cook for 2 minutes. Place skillet in oven and finish cooking through, about 5 minutes.

6. Divide lentils among four plates and top each mound with a salmon fillet.