Salmon with Warm Lentil Salad

My MaMa was reading through her copy of Real Simple and found this quick and easy dinner recipe.  Only problem is, my DaDa doesn't like fish, so you'll just have to try this one for yourself.  My MaMa sure thinks it looks yummy though, and it will fit right into your healthy eating plans for the new year!



Ingredients:



1 c Joseph's Grainery Lentils, rinsed

Kosher salt and black pepper

2 Tbsp, plus 1 tsp olive oil

1 1/4 pounds skinless salmon fillet, cut into 4 pieces

2 Tbsp red wine vinegar

2 tsp Dijon mustard

1/4 red onion, chopped

1/2 c chopped fresh flat-leaf parsley

1 bunch arugula, torn (about 4 c)

1 lemon, cut into wedges



Directions:  Bring 4 c water to a boil.  Add the Lentils and simmer, stirring occassionally, until tender, 20 -25 minutes; drain.  Meanwhile, heat 1 tsp of the oil in a large nonstick skillet over medium-high heat.  Season the salmon with 1/4 tsp 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 Tbsp of oil and 1/4 tsp each salt and pepper.  Add the lentils and arugula  to the vinaigrette and toss to combine.  Serve with the salmon and lemon wedges.  Total hands on time: 30 minutes.  Serves 4.