Crispy salmon with lentil salsa verde

Two simple tweaks can elevate the classic combination of fish and herb sauce to new, more dynamic heights. Start by broiling the salmon (or snapper or bass) skin-side up for crisp skin and delicate meat without flipping, splattering or stinking up the house. Then, promote the sauce to a side dish by stirring in a can of lentils. The legume’s earthiness balances the richness of the fish, while the fresh sauce enlivens the lentils. It’s a meal all on its own, but also excellent with a slice of crusty bread broiled until golden.