Wild Salmon With Lentils And Arugula

• 1 medium red onion, diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 bay leaf
• 1 cup green lentils
• Kosher salt and freshly ground black pepper
• 2 tbsp. extra virgin olive oil, plus more for drizzling
• 1 tbsp. fresh lemon juice
• 3 cups baby arugula
• 4 6 oz. fillets wild salmon, skinless

1. 1) In a medium pot, bring onion, carrot, celery, bay leaf, and lentils to a boil. Reduce to a simmer and cook until lentils are tender, about 25 minutes.
2. 2)Drain. Season with salt and pepper. Add olive oil and lemon juice. Stir in arugula and cover to keep warm.
3. 3) Meanwhile, heat oven to 375. Arrange fillets in a baking dish. Drizzle with olive oil and season with salt and pepper. Cover with foil and bake until cooked through, about 16 to 18 minutes. Serve with lentils and squeeze with lemon juice.

red onion, carrot, celery, bay leaf, green lentils, kosher salt, extra virgin olive oil, lemon juice, baby arugula, wild salmon

Taken from www.epicurious.com/recipes/member/views/wild-salmon-with-lentils-and-arugula-50119699 (may not work)