Salmon with Warm Lentil Salad

By contessawannabe

Ingredients

• 1 cup green lentils, rinsed
• kosher salt and black pepper
• 2 tablespoons plus 1 teaspoon olive oil
• 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 red onion, chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1 bunch arugula, torn (about 4 cups)
• 1 lemon, cut into wedges

Details

Servings 4

Preparation

Step 1

Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes; drain.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
In a large bowl, combine the vinegar, mustard, onion, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.