Salmon & Lentil Salad

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Salmon & Lentil Salad

salmon and lentil salad

Vinaigrette Dressing:

  • 1 tsp chopped fresh Dill
  • 1 tbsp Lemon juice 
  • 5 tbsp Olive Oil
  • 1 tsp Honey
  • 2 tsp Dijon Mustard
  • 1 tbsp Red Wine Vinegar
  • Mustard, Dijon – 2 tsp

Salad Ingredients:

  • 1 lb Salmon (skinless if available)
  • 1/2 cup chopped Walnuts
  • 2 cups cooked Lentils
  • 1/4 cup diced Red Onions
  • 12 oz of Mixed Greens
  • 4 oz of Feta Cheese
  • 1/2 cup pitted Olives
  • 1 tbsp olive oil

Instructions:

  1. Make vinaigrette – Chop dill. Combine with lemon juice, olive oil, vinegar, mustard, and honey. 
  2. Salmon – Rinse and pat dry. Place salmon in a small baking dish. Pour 1/2 of vinaigrette over salmon (reserve second portion to dress salad) and turn salmon to coat. Marinate salmon in vinaigrette for 20 minutes.
  3. Remove salmon from marinade  and season with some salt and pepper.
  4. Heat a large skillet or nonstick pan with olive oil over medium-high heat. Add salmon and cook on both sides until golden brown and cooked through, 6 to 10 minutes total, depending on thickness.
  5. Warm lentils briefly in the microwave.
  6. If salmon is not already cut into filets, slice it into individual portions or chop / shred it into bite-sized pieces to top salad.
  7. Assemble salads by spreading greens out on serving plates. Top with crumbled feta, red onions, walnuts, olives, and lentils. Top each salad with salmon and second portion of vinaigrette.
  8. Enjoy!

Salmon & Lentil Salad

Lentils are a nutritious and budget-friendly source of protein, fiber, and iron. Double the salad recipe and take some for lunch the next day
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Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Servings 4

Ingredients
  

Dressing Ingredients

  • 1 tsp chopped fresh Dill
  • 1 tbsp lemon juice
  • 5 tbsp olive oil extra virgin
  • 2 tsp Dijon Mustard
  • 1 tbsp red wine vinegar

Salad Ingredients

  • 1 lb salmon skinless if avaliable
  • 1/2 cup chopped walnuts
  • 2 cups lentils cooked
  • 1/4 cup red onions diced
  • 12 oz mixed greens
  • 4 oz feta cheese
  • 1/2 cup pitted olives
  • 1 tbsp olive oil extra virgin

Instructions
 

  • Make vinaigrette – Chop dill. Combine with lemon juice, olive oil, vinegar, mustard, and honey. 
  •  Salmon – Rinse and pat dry. Place salmon in a small baking dish. Pour 1/2 of vinaigrette over salmon (reserve second portion to dress salad) and turn salmon to coat.
  • Marinate salmon in vinaigrette for 20 minutes.Remove salmon from marinade  and season with some salt and pepper.
  • Heat a large skillet or nonstick pan with olive oil over medium-high heat. Add salmon and cook on both sides until golden brown and cooked through, 6 to 10 minutes total, depending on thickness.
  • Warm lentils briefly in the microwave.If salmon is not already cut into filets, slice it into individual portions or chop / shred it into bite-sized pieces to top salad.
  • Assemble salads by spreading greens out on serving plates.
  • Top with crumbled feta, red onions, walnuts, olives, and lentils.
  • Top each salad with salmon and second portion of vinaigrette.
  • Enjoy!
Keyword healthy, hearty, lentils, salad, salmon
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