Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
1 medium shallot, thinly sliced
3/4 teaspoon curry powder
1 1/2 teaspoons hot paprika
1 red bell pepper, chopped
1/2 cup red lentils, rinsed
Kosher salt
Juice of 1 lemon
4 6-ounce center-cut salmon fillets
5 cups baby arugula (about 3 ounces)

Instructions

Step 1: Prepare the Lentil Base
Warm 2 tablespoons olive oil in a medium saucepan over medium heat. Stir in the ginger, garlic, shallot, curry powder, and 1/2 teaspoon paprika. Cook, stirring frequently, until the shallot becomes tender, about 3 minutes. Add the bell pepper and continue cooking until it softens slightly, about 2 minutes. Stir in the lentils, 1/2 teaspoon salt, and 2 1/2 cups water. Raise the heat to medium-high and bring the mixture to a simmer. Partially cover the pan and cook, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until the lentils are tender, about 15 minutes. Remove the lid and simmer uncovered until the mixture thickens, about 5 to 10 minutes more. Stir in lemon juice and season with salt to taste.

Step 2: Cook the Salmon
Preheat the broiler. Place the salmon fillets on a baking sheet lined with foil, skin-side down. Sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon paprika. Broil until the salmon is just cooked through, about 6 to 8 minutes.

Step 3: Finish with Fresh Arugula
Toss the arugula with the remaining 1 tablespoon olive oil, salt, and lemon juice to taste. Serve the lentils and salmon alongside the dressed arugula.

Photograph by Justin Walker
Courtesy of Recipe Iseasy Magazine