Broiled Salmon over Lentil Salad

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Honey Vinaigrette:

1/3 cup seasoned rice wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

2 cloves garlic, minced

1/3 cup vegetable oil

Salmon:

Four 6-ounce salmon fillets, 1 to 1 1/2-inches thick

Olive oil, for drizzling

Kosher salt and cracked black pepper

Lentil Salad:

1 cup lentils, cooked according to package directions

1/2 cup toasted and chopped pecans

1/3 cup halved sugar snap peas, ends removed

4 scallions, diced

2 medium avocados, diced

Juice of 1 lemon

1 red bell pepper, chopped