Lemony Lentil Salad with Salmon

Bright, zesty, and packed with nourishing ingredients, this Lemony Lentil Salad with Salmon is a wholesome meal that balances vibrant flavors with satisfying textures. Tender green or black lentils form the hearty base, tossed with juicy cherry tomatoes, crisp cucumber, and fresh parsley. A tangy lemon vinaigrette, infused with Dijon mustard and a touch of honey, ties the salad together with a delightful citrus kick. The star of the dish, flaky pan-seared salmon with crispy skin, is layered over a bed of peppery arugula or mixed greens for a protein-rich finish. Ready in just 40 minutes, this gluten-free, Mediterranean-inspired recipe is perfect for a light yet filling dinner or a lunch that’s sure to impress.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Green or black lentils
• 3 cups Water
• 1 pound Salmon fillet, skin-on
• 3 tablespoons Olive oil
• 3 tablespoons Fresh lemon juice
• 1 teaspoon Lemon zest
• 1 clove Minced garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 cup Cherry tomatoes, halved
• 1 Cucumber, diced
• 2 tablespoons Fresh parsley, chopped
• 2 cups Arugula or mixed greens

Directions

Step 1

Rinse the lentils under cold water. Place them in a medium saucepan with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until the lentils are tender but not mushy. Drain and set aside to cool.

Step 2

While the lentils are cooking, preheat a skillet over medium heat. Pat the salmon fillet dry and season both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Add 1 tablespoon of olive oil to the skillet. Place the salmon fillet skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked to your liking. Remove from the skillet, let cool slightly, and flake into large pieces.

Step 4

In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to make the lemon vinaigrette.

Step 5

In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, and parsley. Drizzle the lemon vinaigrette over the mixture and toss to coat.

Step 6

To serve, arrange a bed of arugula or mixed greens on a plate. Spoon the lentil salad over the greens and top with flaked salmon. Garnish with additional parsley if desired. Serve immediately.

Nutrition Facts

Serving size	(1794.6g)

Amount per serving	% Daily Value*
Calories	1543.7

Total Fat 97.7g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 206.2mg	0%
Sodium 3992.4mg	0%
Total Carbohydrate 63.0g	0%
Dietary Fiber 19.9g	0%
Total Sugars 17.2g
Protein 95.5g	0%

Vitamin D 1678.9IU	0%
Calcium 282.0mg	0%
Iron 10.4mg	0%
Potassium 3017.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 25.2%

Carbs: 16.7%