Salmon & 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:
- 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!
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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