Salmon with warm lentil Salad


1 cup lentils,rinsed

Kosher salt and black pepper

2 tablespoons plus 1 teaspoon loive oil

1 ¼ pounds skinless salmon fillet,cut into 4 pieces

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

¼ red onion, chopped

½ cup chopped fresh flat-leaf parsley

1 bunch arugula,torn (about 4 cups)

1 lemon, cut into wedges



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 non stick 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 of salt and pepper.

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

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