Sauteed Salmon Fillet with Tzatziki and Warm Lentils

Name: Sauteed Salmon Fillet with Tzatziki and Warm Lentils
Cook time: 40 min
Total time: 40 min
Cuisine: European, Mediterranean, Greek
Ingredients: Olive oil, for sauteing; Four 6-ounce salmon fillets, skin on; Kosher salt and freshly ground black pepper; Extra-virgin olive oil, for finishing; Nonfat Tzatziki, recipe follows; Warm Lentils with Mustard Vinaigrette, recipe follows; Kale and Pine Nut Salad, recipe follows, recipe follows; 1/2 English cucumber; Kosher salt; 2 cups plain nonfat Greek yogurt; 1 tablespoon white wine vinegar; 2 cloves garlic, smashed and finely chopped; 2 sprigs fresh mint, leaves cut into chiffonade; 1 small bunch fresh dill, finely chopped; Freshly ground black pepper; 1 1/2 cups black lentils; 2 bay leaves; 2 cloves garlic, smashed; 1 stalk celery; 1 small bundle fresh thyme; 1/2 carrot, peeled; 1/2 fennel bulb; 1/2 red onion, peeled, root end left on; 1/2 carrot, finely diced; 1/2 fennel bulb, finely diced, plus fennel fronds, for garnish; 1/2 onion, finely diced; 1 clove garlic, smashed; 1/2 cup red wine vinegar; 3 tablespoons whole-grain mustard; 1 tablespoon chopped fresh parsley