Lemony Lentil Salad with Salmon

3.7 (83)
Lemony Lentil Salad with Salmon

Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

Yield: 6 servings, 1 cup each
Active Time: 30
Total Time: 30

Ingredients

  • 1/3 cup lemon juice
  • 1/3 cup chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1/3 cup extra-virgin olive oil
  • 1 medium red bell pepper, seeded and diced
  • 1 cup diced seedless cucumber
  • 1/2 cup finely chopped red onion
  • 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
  • 2 7-ounce cans salmon , drained and flaked, or 1 1/2 cups flaked cooked salmon

Preparation

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 8 hours.
  • Tip: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Nutrition

Nutrition Per Serving

calories 354
fat 18 g (3 g sat, 12 g mono)
cholesterol 31 mg
carbohydrates 25 g
protein 24 g
fiber 9 g
sodium 194 mg
potassium 743 mg

Nutrition Bonus Vitamin C (80% daily value), Folate (49% dv), Selenium (40% dv), Iron (25% dv), Potassium (21% dv), Calcium (20% dv).

Carbohydrate Serving 1

Exchanges 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat

From EatingWell Summer 2004, EatingWell for a Healthy Heart Cookbook (2008), The EatingWell Healthy in a Hurry Cookbook (2006)