Ingredients

• 1/3 cup seasoned rice wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 2 cloves garlic, minced
• 1/3 cup vegetable oil
• Four 6-ounce salmon fillets, 1 to 1 1/2-inches thick
• Olive oil, for drizzling
• Kosher salt and cracked black pepper
• 1 cup lentils, cooked according to package directions
• 1/2 cup toasted and chopped pecans
• 1/3 cup halved sugar snap peas, ends removed
• 4 scallions, diced
• 2 medium avocados, diced
• Juice of 1 lemon
• 1 red bell pepper, chopped

Instructions

1. For the honey vinaigrette: Add the rice wine vinegar, Dijon, honey, salt, pepper and garlic to a food processor or blender and pulse. Slowly blend while adding the oil in a steady stream. Remove 1/4 cup of the dressing for the salmon, reserving the rest for the salad.
2. For the salmon: Preheat the broiler to high and adjust the oven rack 6 inches from the broiler. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Place the salmon skin-side down on a foil-lined sheet tray. Broil the salmon 6 inches from the heat 10 to 12 minutes, then brush with the reserved dressing.
3. For the lentil salad: Toss together the cooked lentils, pecans, sugar snap peas, scallions, avocados, lemon juice and red pepper. Dress the salad just before serving.
4. Serve the broiled salmon over the lentil salad.