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Salmon With Warm Lentil Salad
- 1 cup green lentils, rinsed
- 2 tablespoons plus 1 teaspoon kosher salt and black pepper
- 1 1/4 pounds olive oil
- 2 tablespoons skinless salmon fillet, cut into 4 pieces
- 2 teaspoons red wine vinegar
- 1/4 Dijon mustard
- 1/2 cup red onion, chopped
- 1 chopped fresh flat-leaf parsley
- 1 bunch arugula, torn (about 4 cups)
Directions:View on Real Simple
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