» Trout with Grape and Lentil Salad

Ingredients

• 3/4 cup green lentils (1 ½ cups cooked)
• 2 tablespoons minced shallot
• 1 1/2 cups halved red California grapes
• 1/4 cup fresh chopped dill
• 1/4 cup chopped walnuts
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon white balsamic vinegar
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 cup arugula
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon pepper, plus additional to taste
• 4 trout fillets, skin-on (4-6 ounces each)
• 1/2 teaspoon lemon zest
• 1/4 teaspoon pepper