Salmon with warm lentil salad

Last night I tried this recipe from real simple, and the leftovers got even more delicious overnight! If you're not into salmon, just try making the lentil salad. You will not be disappointed!!

 

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 (or not)
• 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

Directions

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 (or not), 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 squeeze lemon juice over everything.