What you need: serves 4
1 medium red onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 bay leaf
1 cup green lentils
Freshly ground pepper, and a dash of kosher salt (if you must)
2 Tbsp. extra-virgin olive oil, plus more for drizzling.
1 Tbsp. fresh lemon juice
3 cups baby arugula (1-1/2 oz.)
4 (6-oz.) fillets wild salmon, skinless
What to do:
On a medium pot, bring onion, carrot, celery, bay leaf, and lentils to a boil.