One of the many reasons I love trying out Michael Symon's recipes is his constant use of warm vinaigrettes. Instead of simply tossing the lentils with a regular dressing, this recipe from the Food Network calls for mustard and lemon juice to be whisked into warm bacon fat, making for a sauce that is hearty and yet still acidic and balanced. It makes the lentils part side dish, part sauce for the salmon.

While the lentils get lovingly taken care of, the salmon is left to fend for itself. There is nothing to hide any mistakes with the cooking of the salmon; your only goal is to simply not overcook the fillets. They are browned on both sides and then left to finish cooking in a hot oven. I'd check them after a few minutes, and again after five minutes. Then you simply put some lentils on a plate and top with a fillet of salmon.