Warm Salmon and Lentil Salad
with lemon-dill vinaigrette
Smarts: For the onions in this salad, serve them raw or rinse them in cool water for less oniony “bite”.
- Dill, fresh - 1 tsp, chopped
- Lemon juice - 1 Tbsp
- Oil, olive - 5 Tbsp
- Vinegar, red wine - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Salmon - 1 lb (use skinless salmon filets if available)
- Lemon-Dill Marinade and Vinaigrette (ingredients listed separately) - 3 Tbsp + 5 Tbsp
- Walnuts, halves or pieces - 1/2 cup
- Onions, red - 1/4, diced
- Oil, cooking - 1 Tbsp
- Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Salad greens of choice - 8 oz
- Cheese, feta - 4 oz, crumbled
- Olives, kalamata, pitted - 1/3 cup (sub any type of olives)
- Make vinaigrette - Chop dill. Combine with lemon juice, olive oil, vinegar, mustard, and honey. (Can be done up to 3 days ahead)
- Salmon - Rinse and pat dry. Place salmon in a small baking dish. Pour first portion of vinaigrette over salmon (reserve second portion to dress salad) and turn salmon to coat. Marinate salmon in vinaigrette for 20 minutes.
- Walnuts - Toast walnuts in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
- Onions - Dice onions. (Can be done up to 5 days ahead)
- If you’d like the onions to have less of a bite, soak them in cool water. Drain before using.
- Remove salmon from marinade (discard marinade) and season with some salt and pepper.
- Heat a large skillet or nonstick pan with cooking 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!
I would give this 5 stars if it wasn't such a pain to pull off. The fried cheese ended up a disaster and I'm not sure what I did wrong. I mean, it tasted good afterward, but far from what it was supposed to look like. Once it all finally came together, we loved the flavors. I would maybe cook the dry lentils in stock for more flavor there, but otherwise we are happy with how it turned out.1 Helpful
Delicious! I love goat cheese and having a warm meal at the end of the day. Easy to make quickly for dinner and have for leftovers.0 Helpful
Amazing dish.0 Helpful
Delicious! I used dried Dill (half of fresh) and Trader Joe’s prepared lentils. Kept red onion fresh. Toasted walnuts and put in foil and gave them a couple of taps with the pan I toasted them in. So good! I love the Prep instructions, they make ALL the difference.0 Helpful
Good for a casual weekday meal, nothing spectacular. Skipped the walnuts because I had extra lentils.0 Helpful
Love this one - made it with smoked salmon.0 Helpful
Very delicious! Don't think we changed a thing!0 Helpful