Puy lentils bring a nutty, peppery flavor to this dish, and also soak up all of the flavors of the umami-packed marinated salmon. Add some bright, fresh vegetables and you've got a hearty yet light meal, which can be easily thrown together in under an hour.
rice wine vinegar
large salmon fillet
scallions (white and pale green parts only), sliced thinly on an angle
carrot, sliced thinly on a mandolin (about 1/3 cup)
radishes, sliced thinly on a mandolin (about 1/4 cup)
In shallow bowl, mix miso, rice wine vinegar, and brown sugar to combine. Add salmon, using your hands to gently rub marinade into fish. Cover in cling wrap and refrigerate at least 30 minutes, up to 4 hours.
Remove salmon from marinade. Using a paper towel, pat salmon dry and discard marinade. Transfer salmon to a foil-lined baking sheet, skin side down. Bake until salmon is just cooked through and top begins to brown, about 20 minutes. Using two forks, flake salmon into large pieces.
Meanwhile, make the dressing: whisk olive oil, rice wine vinegar, lime juice, honey, salt, and pepper to combine.
In a large bowl or serving platter, gently toss salmon, scallions, carrot, radish, broccolini, and lentils with dressing. Serve at room temperature.