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.

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Ingredients

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.