Grilled Wild-caught Salmon with Dill on a bed of Lentils

1½ lb wild-caught salmon fillet, skinned, cut into 4 servings
1 recipe Lentil and Green Bean Salad
1 tsp dill weed

Heat the grill and oil the grate. Prepare lentil salad (or bring previously prepared, chilled salad to room temperature). Grill salmon, serving side down for 2-3 minutes, just until the fish releases from the grill grates (do not rush this – if the fish sticks, it is not done yet). Flip and continue grilling for a total of about 5 minutes for a ½-inch thick fillet. Sprinkle dill on top of fish and salt and pepper to taste.

Plate a serving of lentil salad and top with a serving of salmon. Serve with lemon.