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Salmon with Warm Lentil Salad

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A piquant dressing of red wine vinegar, mustard, red onion, parsley, and olive oil jazzes up the lentil and arugula salad.

Salmon with Warm Lentil Salad

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Prep Time 30 mins
Total Time 30 mins
Servings 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)
  • 1 lemon cut into wedges

Instructions
 

  • 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.
  • 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.
  • In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  • Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.

Balsamic-Glazed Pork with Lentils

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Toss the lentils with apple, celery, parsley, and lemon juice for a refreshing, crisp side that perks up the roast pork.

Balsamic-Glazed Pork with Lentils

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 cup green lentils rinsed
  • kosher salt and black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 tablespoons olive oil
  • 1 1 1/4- pound pork tenderloin
  • 1 red apple cut into 1⁄2-inch pieces
  • 1 celery stalk thinly sliced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Heat oven to 400° F. Bring 4 cups water to a boil.
  • Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.
  • Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.
  • Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
  • Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.
  • In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.