Salmon with lentils and curry

Ingredients:

• 4 salmon back fillets, 170g each.
• 1/2 cup red lentils, pre-rinsed
• 5 cups young arugula (about 85 g)
• 1 red bell pepper, finely chopped
• 3 tbsp. extra virgin olive oil
• 1 tbsp finely chopped peeled ginger
• 2 crushed cloves of garlic
• 1 medium shallot, thinly sliced
• 3/4 tsp curry powder
• 1.5 tsp hot paprika
• Coarse salt
• Juice of 1 lemon

Preparation:

1. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the ginger, garlic, shallot, curry powder, and 1/2 teaspoon of paprika. Cook, stirring, for 3 minutes, until the shallots are softened. Add the bell pepper and cook for 2 minutes, until slightly softened.
   
   Add the lentils, 1/2 teaspoon salt, and 2.5 cups water. Increase the heat and bring the mixture to a boil. Cover loosely and cook, stirring frequently, for about 15 minutes, until the lentils are tender. Adjust the heat so that the liquid remains at a gentle simmer. Remove the lid and cook for another 5-10 minutes, until the mixture thickens. Add lemon juice and salt to taste.
2. Preheat the oven to broil. Place the salmon skin-side down on a foil-lined baking sheet. Sprinkle with 1/2 teaspoon of salt and the remaining 1 teaspoon of paprika and broil for 6-8 minutes, or until cooked through.
3. Toss the arugula with the remaining 1 tablespoon of olive oil, salt, and lemon juice to taste. Serve with the lentils and salmon.