Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped peeled ginger
• 2 cloves garlic, finely chopped
• 1 medium shallot, thinly sliced
• 3/4 teaspoon curry powder
• 1 1/2 teaspoons hot paprika
• 1 red bell pepper, chopped
• 1/2 cup red lentils, rinsed
• Kosher salt
• Juice of 1 lemon
• 4 6-ounce center-cut salmon fillets
• 5 cups baby arugula (about 3 ounces)

Instructions

1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the ginger, garlic, shallot, curry powder and 1/2 teaspoon paprika; cook, stirring often, until the shallot is soft, about 3 minutes. Add the bell pepper and cook until slightly softened, 2 minutes. Add the lentils, 1/2 teaspoon salt and 2 1/2 cups water; increase the heat to medium high and bring to a simmer. Partially cover and cook, stirring often and adjusting the heat to maintain a simmer, until the lentils are tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more minutes. Add lemon juice and salt to taste.
2. Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-side down. Sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon paprika and broil until just cooked through, 6 to 8 minutes.
3. Toss the arugula with the remaining 1 tablespoon olive oil, and salt and lemon juice to taste. Serve with the lentils and salmon.
4. Photograph by Justin Walker