Salmon With Warm Lentil Salad

Quentin Bacon

five_whole_stars

Serves 4 Hands-On Time: 30m Total Time: 30m

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
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

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.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
In a large bowl, combine the vinegar, mustard, onion, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.

By Sara Quessenberry, December 2009

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Quick Tip

Fast-cooking and tasty, lentils are rich in low-fat protein, cholesterol-lowering fiber, iron, and folate (an important nutrient for pregnant women, as it may prevent birth defects). Make a double portion of the salad and take some for lunch the next day.