Roasted Salmon with Warm Lentil Salad

I've been on Super Foods for over a week and have tried to enhance the experience with complex flavor.  Lentils haven't interested me before, but they have such great nutritional value, I had to look for a recipe to include them.  Roast salmon with warm lentil salad turned out to be really, really good. The whole grain mustard and sherry vinegar give the bland lentils a lively flavor and complement the salmon.  After studying several versions, I settled on this combination of ingredients.  Note lentils do not require soaking.

For the lentils:

1 cup green lentils sorted and rinsed
4 cups hot water
2 tbls olive oil
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 tsp Kosher salt
1/2 tsp pepper
1 leek, white and tender green, sliced thin
1 clove garlic, minced
1/2 cup chicken stock
1 tbls whole grain dijion mustard
3 tbls sherry vinegar (red will do)

Pour the hot water over the lentils in a medium sauce pan and bring to a simmer. Cover with lid slightly ajar and simmer for 25-30 minutes.  While lentils cook, heat the olive oil in a large saute pan and add the onion, carrot, celery and leek and season with salt and pepper.  Cook over medium low heat for about 10 min. or until the vegetables are softened.  Add the garlic and cook 1 more minute.  Drain the lentils and add to the vegetable mixture along with the half cup of chicken stock.  Cook, stirring occasionally until most of the liquid is absorbed.  Add the mustard and vinegar and heat through.

For the salmon, simply drizzle each 4 oz fillet with olive oil, season with salt & pepper and a squeeze of lemon juice.  Roast @ 400 degrees for 25 mins. for medium.