Broiled Salmon over Lentil Salad

Ingredients

• 1/3 cup seasoned rice wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 2 cloves garlic, minced
• 1/3 cup vegetable oil
• Four 6-ounce salmon fillets, 1 to 1 1/2-inches thick
• Olive oil, for drizzling
• Kosher salt and cracked black pepper
• 1 cup lentils, cooked according to package directions
• 1/2 cup toasted and chopped pecans
• 1/3 cup halved sugar snap peas, ends removed
• 4 scallions, diced
• 2 medium avocados, diced
• Juice of 1 lemon
• 1 red bell pepper, chopped

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