Seared Salmon with Lentil Salad

• 2 tbsp. olive oil
• 2 tsp. olive oil
• 1 skinless salmon filllet
• kosher salt
• Pepper
• 2 tbsp. fresh lemon juice
• 2 tsp. Dijon mustard
• 2 stalk celery
• 1 small seedless cucumber
• 1/2 small red onion
• 1 can lentils
• 1/2 c. chopped fresh flat-leaf parsley or cilantro

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
2. Season the salmon with 1/4 teaspoon each salt and pepper and cook until opaque throughout, 5 to 6 minutes per side; transfer to plates.
3. Meanwhile, in a large bowl, whisk together the lemon juice, mustard, remaining 2 tablespoons oil, and 1/2 teaspoon each salt and pepper.
4. Add the celery, cucumber, and red onion and toss to coat.
5. Fold in the lentils and parsley.
6. Serve with the salmon.

olive oil, olive oil, salmon filllet, kosher salt, pepper, lemon juice, mustard, celery, cucumber, red onion, lentils, parsley

Taken from www.delish.com/recipefinder/seared-salmon-lentil-salad-recipe-wdy0113 (may not work)