Ingredients
1 C green or black lentils, rinsed
2T + 1t olive oil
1 lb salmon filet
2T red wine vinegar
2t dijon mustard
1/4 red onion, chopped
1/2 C chopped fresh flat-leaf parsley
4 C arugula
Preparation
bring 4 C water to boil. add lentils and 1t salt and simmer until tender (20-25 mins); drain.
heat 1t oil in skillet and saute salmon (4-5 mins each side)
in large bowl, combine vinaigrette ingredients.
add lentils and arugula to vinaigrette and toss.
serve with salmon.
