Lentils, wakame, steelhead trout and roasted veggies

This morning, I decided I needed more lentil in my life, so I went to the market at 7:30 in the morning. When I got those going on the stove. The beluga kind, all black like fish eggs. They looked lonely so I threw in some dry wakame, first checking there was no added salt*. In a skillet next door, I fried some trout, skin side down in olive oil in which I had sprinkled pepper and garlic salt. (I guess this is as good a time as any to tell you that fried fish skin is one of my favorite savory delights.) I put the lid on the skillet to cook the fish, which I had placed diced garlic and lemon juice atop. Meanwhile, I tossed a bunch of chopped veggies in a tiny bit of oil, salt and pepper and roasted those in the oven with my almost-daily baked grapefruit. I removed the fish from the skillet and added the lentils to it and mixed them in with the fish oil, salt, pepper, garlic juice and lemon left behind from the fish. Tastiness ensues. Total time elapsed, 45 minutes, including time to read the paper, check facebook numerous times, and clean up kitchen. Also, today I ran more than mile for the first time in 7 or so years.

*nothing against salt, but cooking lentils in it can make your lentils yucktexture. Salt after cooking if you want.