Roasted Salmon With Warm Lentil Salad

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3/4 cup Puy lentils, rinsed and picked over

1 medium carrot, cut into 1/4-inch dice

1 small onion, cut into 1/4-inch dice

1 bay leaf

2 garlic cloves, minced


1 red bell pepper

1 yellow bell pepper

1 teaspoon lemon zest

1/2 teaspoon orange zest

3 tablespoons fresh lemon juice

3 tablespoons fresh orange juice

2 tablespoons extra-virgin olive oil

2 teaspoons sherry vinegar

1/4 cup mint leaves, shredded

Freshly ground pepper

Four 4-ounce skinless salmon fillets

Lemon slices or wedges, for serving

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