Halibut with Olive Salsa Verde and Lentils / Jill Silverman Hough

Ingredients

• 1 cup reduced-sodium chicken broth
• 3/4 cup French green lentils
• 1/3 cup diced red onion plus 3 tablespoons minced red onion, divided
• 3/4 teaspoon coarse kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1/3 cup coarsely chopped green pimento-stuffed olives (martini olives)
• 1/3 cup chopped fresh parsley
• 4 teaspoons chopped drained capers
• 4 teaspoons red wine vinegar
• 1/4 cup olive oil, divided
• 4 halibut fillets, about 3/4-inch thick
• 4 cups loosely packed arugula