Roasted Salmon with Lentils

• 3/4 cup lentils, picked over and rinsed
• 1/2 small onion, chopped
• 1 large celery stalk, chopped
• 2 tablespoons red-wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/3 cup chopped fresh parsley
• Coarse salt and fresh ground pepper
• 4 skinless salmon fillets (6 ounces each)
• Nonstick cooking spray

1. Combine the lentils and 2 1/2 cups water in a medium saucepan.
2. Bring to a boil; reduce the heat, and simmer, covered, for 5 minutes.
3. Add the onion and celery; cover, and continue cooking until the lentils and vegetables are just tender, 15 to 25 minutes more.
4. Drain, reserving the cooking liquid.
5. Transfer the lentil mixture to a medium bowl.
6. In a bowl, whisk 2 tablespoons of the reserved cooking liquid with the vinegar, oil, mustard, garlic, and parsley; season with salt and pepper.
7. Toss half the dressing with the lentil mixture.
8. Heat the broiler.
9. Season the salmon with salt and pepper.
10. Coat a baking sheet with cooking spray.
11. Arrange the salmon on the sheet; broil until opaque throughout, 8 to 10 minutes.
12. Spoon the lentils onto 4 plates; top with the salmon, flaking it into large pieces, if desired.
13. Drizzle with the remaining dressing.
14. Chopped celery leaves add wonderful flavor to the lentils.
15. Use them in place of or in addition to the parsley.

lentils, onion, celery stalk, redwine vinegar, olive oil, mustard, garlic, parsley, salt, salmon, nonstick cooking spray

Taken from www.epicurious.com/recipes/food/views/roasted-salmon-with-lentils-383298 (may not work)