Fennel-Scented Salmon Atop A Lentil And Spinach Salad

1. 1

   Preheat oven to 400 degrees.

2. 2

   Prepare lentil salad. Combine lentils, water, and bay leaf in a medium saucepan and bring to a boil. Lower heat and simmer, covered, for about 20 minutes, until lentils are tender. Drain and discard bay leaf. While lentils are cooking, make the dressing: Stir together sherry wine vinegar, mustard, and 1/2 teaspoon salt in a small bowl. Gradually add 3 1/2 tablespoons olive oil, whisking constantly, until emulsified. While lentils are still hot, add shallot, parsley, and 3/4 of the dressing, and toss to combine. Keep warm until ready to serve.

3. 3

   Cook salmon. Wipe salmon dry with a paper towel. Brush an ovenproof baking dish with a little of the remaining olive oil, and set salmon fillet inside, skin side down. Brush salmon with the remaining olive oil, then sprinkle with salt, pepper, and fennel seed. Bake until just cooked through, about 20 minutes.

4. 4

   Assemble and serve. To serve, divide spinach between two plates. Top each with lentil salad and a fillet of salmon. Drizzle the remaining dressing on the spinach and garnish with the cornichons.

* Per serving · 4 servings · Values may vary.