1 cup green lentils, rinsed
1 ½ tsp sea salt
½ tsp pepper
1 ½ Tbs virgin olive oil
1 tsp olive oil
1 ¼ pounds skinless wild, line-caught salmon fillet, cut into 4 pieces
2 ½ Tbs red wine vinegar
2 tsp Dijon mustard
¼ red onion, chopped
½ cup chopped fresh flat-leaf parsley
1 bunch arugula, torn
1 lemon, cut into wedges (optional)
Bring 4 cups water to boil and add lentils, 1 tsp salt and simmer, stirring occasional, until tender, about 15 – 20
In the meantime, in a large skillet, heat olive oil over medium high heat. Rub salmon with ¼ tsp salt and ¼ tsp
pepper and cook until opaque throughout, 4 – 5 min per side.
In a large bowl, stir together vinegar, mustard, onion, parsley, virgin olive oil, ¼ tsp each salt and pepper.
Combine lentils and arugula to the vinaigrette and toss. Serve with salmon and lemon wedges.