Salmon with Lentils & Orange-Basil Dressing

2 1/4 cups water
1 cup brown lentils
salt and pepper
4 6-oz. salmon fillets
1-2 navel oranges
1 tsp. Dijon mustard
2 Tbsp. plus 1 tsp. olive oil
1/2 cup loosely packed fresh basil leaves
2 medium shallots, finely chopped (about 1/4 cup)
1/2 cup chopped fresh parsley

Preheat oven to 400. In 2-qt saucepan, combine water, lentils, and 1/2 tsp. salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes or until lentils are tender. Drain.

Meanwhile, spray 13x9 glass baking dish with nonstick cooking spray. Arrange salmon in prepared dish, skin side down. Sprinkle with salt and pepper. Roast salmon 15-20 minutes or just until opaque throughout.

While salmon is roasting, prepare orange-basil dressing: From oranges, grate 1 tsp. peel and squeeze 1/3 cup juice. In small bowl, whisk orange peel and juice with mustard, 2 Tbsp. oil, salt and pepper. Stir in basil.

In non stick 10-inch skillet, heat remaining 1 tsp. oil over medium heat. Add shallots and cook 2 minutes, stirring. Stir in lentils. Remove skillet from heat; stir in parsley and half of dressing (about 1/4 cup).

Spread lentil mixture on platter. Arrange salmon on top of lentils and drizzle with remaining dressing.