Seared Salmon and Lentils with Arugula and Vinaigrette
Ingredients
- 1 cup (7 oz./220 g) brown lentils
- 3 Tbs. red wine vinegar
- 2 Tbs. minced shallots
- 1 1/2 Tbs. Dijon mustard
- Kosher salt and freshly ground pepper
- 1/4 cup (2 fl. oz./60 ml) plus 2 tsp. olive oil
- 1 1/2 lb. (750 g) center-cut wild salmon fillet, pin bones and skin removed, cut into 2 or 3 pieces
- 6 cups (6 oz./185 g) loosely packed baby arugula leaves
- Lemon wedges for serving
Instructions
Seared Salmon and Lentils with Arugula and Vinaigrette serves 4 original recipe by Williams-Sonoma.
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