Mark Bittman has a great version of a superb pairing of lentils and salmon. How he prepares it is top notch, of course, and uses the best ingredients. But even if you used canned lentils and frozen salmon, you would still have a good – and fast – meal. I like to make a lemon vinegrette (1 part lemon to 2 parts olive oil) and toss a bit of it in the lentils until they have just a bit of lemony tang. I find that goes well together with the richer salmon. And I like to have either a peppery rose or a lighter red (pinot noir, Beaujolais) to go with it.
And doesn’t it look fantastic?
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