Salmon with Warm Lentil Salad Recipe

By susanwadle

Cynthia Boatman from Real Simple

Ingredients

• 1 cupgreen lentils, rinsed
• kosher salt and black pepper
• 2 tablespoons plus 1 teaspoon olive oil
• 1 1/4 poundsskinless salmon fillet, cut into 4 pieces
• 2 tablespoonsred wine vinegar
• 2 teaspoonsDijon mustard
• 1/4 red onion, chopped
• 1/2 cupchopped fresh flat-leaf parsley
• 1 bunch arugula, torn (about 4 cups)
• 1 lemon, cut into wedges

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 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 teaspoon each salt
and pepper.

Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.