Grilled Salmon with Garlic Mushroom and Lentil Salad

Ingredients

• 200g Puy lentils
• 1 bay leaf
• 2 thyme sprigs
• 800ml vegetable stock (or water)
• 1 tbsp olive oil
• 200g chestnut mushrooms, cut into eighths
• 200g large flat or Portobello mushrooms, sliced
• 2 garlic cloves, peeled and finely chopped
• 4 x 100g wild salmon fillets
• 100g rocket leaves
• Sea salt
• freshly ground black pepper
• 1 garlic clove, peeled and crushed
• 2 tbsp white wine vinegar
• 1 tsp wholegrain mustard
• 1 tsp runny honey
• 1 tbsp extra virgin olive oil
• 1 tbsp water