Salmon with Grapefruit and Lentil Salad
Ingredients
- 2 tbsp. olive oil, divided
- 1 1/4 lb. skinless salmon fillet
- Kosher salt and pepper
- 2 tbsp. red wine vinegar
- 1 15-ounce can lentils, rinsed
- 1 small English cucumber, cut into pieces
- 1 pink grapefruit, peel and pith removed, cut into pieces
- 4 small radishes, thinly sliced
- 6 c. arugula
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