Directions

1. 1

   Rinse the green lentils under cold water and place them in a large pot. Cover with cold water by about 2 inches and bring to a boil. Once boiling, reduce heat to a gentle simmer and cook for 25 to 30 minutes, until the lentils are tender but still holding their shape. Drain well and set aside.

2. 2

   While the lentils cook, place the chopped bacon in a large skillet over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the bacon is crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.

3. 3

   Add the chopped garlic to the bacon fat in the skillet and cook over medium heat for about 30 seconds to 1 minute, until fragrant. Stir in the whole grain mustard and lemon juice, whisking until combined. Add the drained lentils and the cooked bacon back to the skillet. Gently toss to combine, season with salt and pepper to taste, and remove from heat.

4. 4

   Transfer the lentil salad to a serving bowl or individual plates. Stir in 2 tablespoons of the olive oil while still warm, then fold in the fresh parsley and scallion greens. Taste and adjust seasoning as needed. Keep warm while you cook the salmon.

5. 5

   Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. Heat the remaining 4 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.

6. 6

   Place the salmon fillets skin-side up in the hot oil and cook for 4 to 5 minutes without moving them, until the bottom is golden and crispy. Flip carefully and cook for another 3 to 4 minutes on the other side, until the salmon reaches an internal temperature of 145°F at the thickest part.

7. 7

   Divide the warm lentil salad among four serving plates and top each portion with a salmon fillet. Serve immediately while hot.