|2 cups||chicken broth, canned or homemade|
|1 cup||lentils, rinsed and picked over|
|1 cup||sliced carrots|
|3/4 tsp||black pepper|
|1 pound||skinned salmon fillet, cut into four pieces|
|3 tbsp||fresh lemon juice|
|1/2 cup (packed)||cilantro sprigs|
|tablespoon plus 1 teaspoon||extra-virgin olive oil|
|1||garlic clove, peeled|
|1 bunch||watercress, tough stems removed|
|2 cups||stemmed spinach|
|1 large||red bell pepper, cut into thin strips|
|2 tbsp||chopped red onion|
1. In medium nonstick saucepan, combine chicken broth with lentils, carrots, 1/4 teaspoon black pepper and bay leaf. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, about 45 minutes. Drain off any excess liquid. Transfer to a large bowl and set aside to cool to lukewarm.
2. Preheat oven to 450 F (230 C). Spray 7- x 11-inch baking pan with nonstick cooking spray.
3. Place salmon in pan and sprinkle with a teaspoon of lemon juice, 1/4 teaspoon of black pepper and 1/8 teaspoon of salt. Roast 10 to 12 minutes or until fish is just opaque in thickest part. Remove from oven.
4. Meanwhile, in food processor, combine 2 tablespoons plus 2 teaspoons lemon juice, 3 tablespoons of water, 1/4 teaspoon black pepper and 1/8 teaspoon salt with cilantro and olive oil. With machine running, drop garlic clove through feed tube and process until pureed.
5. Add watercress, spinach, bell pepper and red onion to lentils, and toss to combine. Add all but about 1 tablespoon of dressing and toss to coat well. 6. Divide salmon among 4 plates. Top each with a piece of salmon and drizzle with reserved dressing.