Salmon with Warm Lentil Salad

Confession time:  I don't like salmon.  I know the whole world loves salmon and its so good for you.   But I just don't like it.   I used to like it.  Back when I worked at a wedding facility, whenever there was salmon on the menu I'd bribe the chefs to put aside an order of salmon for my break.  But I either ate too much back then and salmon-ed myself out or I just discovered all the other great fishes of the world that I love.  But basically salmon does nothing for me.

I do like to serve salmon to my family, however.   It is a very healthy fish and I like for my kids to have good sources of their omega fats.  I can certainly buy omega enhanced products (such as milk), but I prefer for them to get their nutrients from natural sources.    

Since my daughter loves lentils, I decided to give this variation of warm lentil salad a try.  I made some minor adjustments from the original recipe, such as sweating the red onion.   I also used Trader Joe's vacuum packed cooked lentils since I wanted to make this a quick and easy dinner.   I used a Coho salmon and I will admit, I did enjoy it.  Maybe a long break from salmon did some good!

Salmon with Warm Lentil Salad
adapted from Real Simple December 2009

• 1 package vacuum packed cooked lentils
• 4 teaspoon olive oil
• 1 1/4 pound skinless salmon fillet, cut into 4 pieces
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 red onion, diced
• 1/2 cup fresh flat leaf parsley, chopped
• 1 bunch arugula, torn (about 4 cups)
• 1 lemon, cut into wedges

Over medium heat, sweat the red onion in 1 tablespoon of the olive oil.  In a small bowl, combine the vinegar, mustard, parsley, 2 tablespoons of oil and 1/4 teaspoon each salt and pepper.   Add the lentils to the red onion, then add vinaigrette and stir to combine all.  

Meanwhile, heat remaining 1 tablespoon of olive oil over medium-high heat.  Season the salmon with 1/4 teaspoon each salt and pepper and cook until opaque throughout, about 4-5 minutes per side.  

Add the arugula to the lentils and toss to combine.  Serve with the salmon and lemon wedges.