Warm Salmon and Lentil Salad
with lemon-dill vinaigrette
This protein-packed salad with salmon, lentils, and walnuts was a popular meal when we last featured it in 2020.
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.
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.
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 liked it, though I think it would have been a pretty boring salad without the roasted tomatoes. I omitted the goat cheese since I'm dairy-free and subbed roasted pistachio for walnuts. Used baby spinach for the greens. I don't like raw onions, so I cooked those in a little oil and added the lentils to warm.1 Helpful
Skipped marinating the salmon and just used the extra dressing on the salad which I think was a good call. It did not feel like too much dressing at all. Forgot the onion and subbed almonds for walnuts.0 Helpful
Made pretty much as written; added Some cherry tomatoes to the salad. Even my 4 year old was into this one, which surprised me!0 Helpful
Pretty good and easy to pull together when prepping ahead. The lentils need more flavor imo because they seemed to soak up the dressing and leave little for the other components. Not a fan of kalamata olives so omitted them.0 Helpful
Excellent easy meal. Did exactly as described. Great leftovers for lunch.0 Helpful
Fussy and I always screw up the cheese but put all the flavors together and it’s totally worth it.0 Helpful
Someone mentioned just baking the cheese at the end of the tomatoes. Did that it it works just fine. Maybe not as crunchy? But less oil and one less pan to cleanup at the end, so worth it for us. Dressing, tomatoes, everything else was great. Kids ate everything and no leftovers. Glad I used hearty greens (romaine and some spinach). There were a lot of lentils if it had been a softer kind of salad mix.0 Helpful