Salmon With Warm Lentil Salad

I'm always looking for quick dinner ideas for John and I. I read this one Wednesday night and it's what we had for dinner Thursday, yup it looked that good :) The warm lentil salad calls for arugula... for some reason Wegmans was out, so I picked up a bunch of asparagus, steamed them up, and cut them into 1 inch pieces to toss in the salad... wicked good!! I'd say skip the arugula and make it with asparagus if I were you :D

Oh and since John likes more flavor with his salmon I did a quick hot wing marinade on his piece, mine was just a little sea salt and pepper. I cooked it up on the G.Forman grill (with skin on - I take it off after it's done cooking) instead of skinless and in a pan like the recipe calls for. Quick and oh so tasty!


Salmon With Warm Lentil Salad
recipe from Real Simple
serves 4

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) (my substitution: 1 bunch asparagus steamed and cut it into 1 inch pieces )
• 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. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
3. In a large bowl, combine the vinegar, mustard, onion, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
4. Add the lentils and arugula (or asparagus) to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.