1/3 cup seasoned rice wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 cloves garlic, minced
1/3 cup vegetable oil
Four 6-ounce salmon fillets, 1 to 1 1/2-inches thick
Olive oil, for drizzling
Kosher salt and cracked black pepper
1 cup lentils, cooked according to package directions
1/2 cup toasted and chopped pecans
1/3 cup halved sugar snap peas, ends removed
4 scallions, diced
2 medium avocados, diced
Juice of 1 lemon
1 red bell pepper, chopped
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