Ingredients:
3/4 cup green lentils, uncooked 2-1/2 cups water 2 tablespoons minced shallot 1-1/2 cups halved red California grapes 1/4 cup fresh chopped dill 1/4 cup chopped walnuts 2 tablespoons lemon juice 1 teaspoon lemon zest 1 tablespoon white balsamic vinegar 1 tablespoon, plus 2 teaspoons, olive oil, divided 1 cup arugula 1/2 teaspoon sea salt, divided 1/4 teaspoon pepper, plus additional, to taste, divided 4 trout fillets (4-6 ounces each), skin on 1/2 teaspoon lemon zest

Instructions:
In medium saucepan, combine lentils with water. Bring to boil then reduce heat to simmer; cover and cook 15 minutes. Turn off heat and allow lentils to steam 5 minutes; drain and let cool. In medium bowl, combine lentils, shallot, grapes, dill, walnuts, lemon juice, lemon zest, vinegar, 1 tablespoon olive oil, arugula, 1/4 teaspoon salt, and pepper, to taste; set aside. Heat oven to broil. Move rack to highest position. Sprinkle trout fillets with lemon zest, remaining salt, and 1/4 teaspoon pepper; brush with remaining olive oil. Broil trout 4-5 minutes. Serve with lentil salad.