Step 1

Place slightly warm cooked lentils in a medium bowl. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons olive oil, vinegar, mustard honey and stir to combine.

Step 2

Meanwhile, sprinkle both sides of the fish with the remaining salt and pepper.

Step 3

In a large skillet, heat the remaining 2 teaspoons oil over medium high heat. Add the fish and cook, turning once, for 3 to 4 minutes per side (or until the fish is opaque and flakes easily when tested with a fork).

Step 4

Remove from the heat and finish preparing the salad. To the lentil mixture, add the mixed green, parsley and shallot and toss gently to combine.

Step 5

Serve warm lentil salad with the salmon.