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Salmon With Warm Lentil Salad




Source of Recipe


Unknown


List of Ingredients




Salmon With Warm Lentil Salad


* 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


Recipe




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.

2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.

3. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.

4. In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

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