Mustard-Glazed Salmon With Garden Lentils - Ellie Krieger

Ingredients

• 4 cups water
• 1 1/4 cups beluga (black) lentils, rinsed and picked over to remove any stones
• 2 tablespoons olive oil
• 1/3 cup chopped shallots (1 medium)
• 1 clove garlic, minced or finely grated
• 2 teaspoons chopped fresh thyme leaves (or 3/4 teaspoon dried)
• 1 1/2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups lightly packed baby spinach leaves, coarsely chopped
• 1 cup grape tomatoes, quartered
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon freshly ground black pepper
• Four (6-ounce) skin-on salmon fillets