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.
Recipe from Real Simple, December 2009 issue