Two simple tweaks can elevate the classic combination of fish and herb sauce to new, more dynamic heights. Start by broiling the salmon (or snapper or bass) skin-side up for crisp skin and delicate meat without flipping, splattering or stinking up the house. Then, promote the sauce to a side dish by stirring in a can of lentils. The legume’s earthiness balances the richness of the fish, while the fresh sauce enlivens the lentils. It’s a meal all on its own, but also excellent with a slice of crusty bread broiled until golden.
