Ingredients Jump to Instructions ↓

  1. 3/4 cup lentil s

  2. 1/2 small onion , chopped

  3. 1 large celery stalk, chopped

  4. 2 tablespoons red- wine vinegar

  5. 1 tablespoon olive oil

  6. 1 tablespoon Dijon mustard

  7. 1 clove garlic, minced

  8. 1/3 cup chopped fresh parsley

  9. Coarse salt and ground pepper

  10. 4 skinless salmon fillets (6 ounces each)

  11. Nonstick cooking spray

Instructions Jump to Ingredients ↑

  1. Heat broiler. Combine lentils and 2½ cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.

  2. In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.

  3. Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.


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