Salmon with Warm Lentil Salad

By BClover

We had this delicious salad at a friend's house the other night.. We actually had it without the salmon which made for a wonderful appetizer, and could easily have done well as a stand alone meal, perhaps with a little soup on the side. This recipe was originally published in Real Simple magazine.

Ingredients

• 1 cup green lentils, rinsed
• sea salt and pepper
• 2 Tbsp plus one tsp olive oil
• 1 1/4 pound skinless salmon fillet, cut into 4 pieces
• 2 Tbsp rice wine vinegar
• 2 tsp Dijon mustard
• 1/4 red onion, chopped
• 1/2 cup chopped flat leaf parsley
• 1 bunch arugula (can use fresh or bagged)

Details

Adapted from eliminationdietrd.com

Preparation

Step 1

Bring 4 cups water to a boil. Add the lentils and 1 tsp salt and simmer, stirring occasionally, until tender, 20 - 25 minutes. Drain. Meanwhile, heat 1 tsp olive oil in a large skillet over medium high heat. Season the salmon with 1/4 tsp each salt and pepper and cook until opaque throughout (about 4-5 minutes each side). In a large bowl, combine the vinegar, mustard, onion, parsley, 2 Tbsp oil and 1/4 tsp salt and pepper. Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon.