Emily Nunn runs The Department of Salad newsletter, an endless source of salad wisdom. Here's what she had to say about this salad: "I use Chef Suzanne Goin’s low-and-slow method of making the salmon, which gets tucked into a bed of French green lentils and ribbons of fresh spinach, with soft-boiled eggs and herbs scattered on top. The lentils are sturdy and earthy, a good balance to the richness of the fish. I like it best with plenty of mustard vinaigrette and more lemon than you think you need."

• 1 batch of My Usual Mustard Vinaigrette (recipe below)
• 1 pound (or more if you decide on a larger, more salmony salad) center-cut salmon fillet, skin on, any pin bones removed, at room temperature (take it out of the fridge about 30 minutes before cooking)
• Zest and juice of 1 large lemon, divided
• ½ cup finely chopped red onion
• ¼ cup chopped dill, divided
• 1 cup chopped flat leaf parsley, divided
• 1 to 2 tablespoons olive oil
• 1½ cups French green lentils, picked over and rinsed
• 5 to 6 cloves garlic, peeled and cut in half
• 3 large eggs
• 2 big handfuls of baby spinach, sliced into thick ribbons (just pile them up and slice them in one direction)

Serves 4 to 6 

1. Preheat oven to 250°F (121°C). Place a shallow ovenproof dish of water on the bottom rack to create a steamy oven atmosphere.
2. To a small bowl, add half the lemon zest, the onion, half the dill, half the parsley, and a tablespoon or so of the olive oil and stir to combine.
3. Season skin side of fish with a teaspoon of salt and pepper. Place skin side down on a parchment-lined baking sheet. Sprinkle with a good pinch of flaky sea salt and more pepper. Coat fish with the herb mixture and bake for 30 minutes (for rare to medium rare). Cook a bit longer if it doesn’t flake when tested (I usually end up cooking it for 40 minutes). Remove from oven, and let stand until room temperature.
4. Meanwhile, bring the lentils and garlic to a boil in a large pot of salted water (to cover by about 2 inches). Lower heat and simmer until tender but firm, about 25 minutes. Drain in a colander, let cool. Place the lentils in a large bowl, remove the garlic cloves, and dress with about ¼ cup of the mustard vinaigrette and toss to coat. Set aside.
5. Also meanwhile, soft-boil the eggs: bring a large pot of water to a boil, then carefully lower the eggs into the pot. Immediately reduce the heat to low and simmer for exactly 9 minutes. Transfer to a bowl of ice water. When completely cool, peel the eggs, slice them in half, and season with salt and pepper. Set aside.
6. Assemble the salad: Add the sliced spinach to the bowl of dressed lentils along with the remaining chopped parsley and remaining chopped dill. Toss gently to combine. Add more dressing here and taste for lemon and salt.
7. Spread the mixture on a large serving platter. Using your hands, break the salmon into bite-size pieces (removing any skin) and tuck attractively into the lentil mixture. Decorate with the egg halves and more herb sprigs if desired.
8. Sprinkle with remaining lemon juice and serve, accompanied by the remaining dressing at the table.

My Usual Mustard Vinaigrette (with lemon)
In a jar with a tight-fitting lid, combine ½ cup olive oil, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, ½ teaspoon salt, freshly ground black pepper. Place the lid on the jar, and shake vigorously, until emulsified. You may also add the other half of the lemon zest here.