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Warm Salmon and Lentil Salad
with walnuts / olives / lemon dill vinaigrette

Active: 35 minTotal: 35 min
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Roasted salmon serves as a light but filling protein in this entree salad with lentils, olives and walnuts. Top it off with a fresh lemon dill vinaigrette.

Ingredients

Servings:
4
Metric
Warm Salmon and Lentil Salad:
  • Walnuts - 1/2 cup, chopped and toasted
  • Olives, pitted (green or black) - 1/4 cup, sliced
  • Salmon - 1 lb
  • Salad greens of choice - 5 oz
Lemon Dill Vinaigrette:
  • Dill, fresh - 1/2 tsp, chopped
  • Lemon juice - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Mustard, Dijon - 1 tsp
  • Vinegar, red or white wine - 1 tsp
  • Honey - 1 tsp
Lentils:
  • Lentils, dried (use double the amount listed if using pre-cooked lentils) - 1 cup
  • Water - 3 cups
  • Salt - 1/2 tsp
  • Bay leaf (opt) - 1

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Lentils - If using pre-cooked lentils, skip this step. If using dried lentils, rinse and combine with water, salt and bay leaf in a stock pot. Bring to a simmer over medium heat and simmer until lentils are tender, 25 to 30 minutes. Add additional water, if needed to keep lentils just barely covered while they cook. Discard bay leaf. (Can be done up to 5 days ahead)
  2. 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)
  3. Make vinaigrette - Chop dill. Combine with lemon juice, olive oil, mustard, vinegar and honey. (Can be done up to 3 days ahead)
  4. Olives - Slice olives. (Can be done up to 5 days ahead)

Make

  1. Heat oven to 425F / 218C. Line a sheet pan with foil and place salmon, skin-side down on top. Pat dry and season lightly with salt and pepper.
  2. Bake salmon until it flakes easily with a fork, 15 to 25 minutes, depending on thickness of the salmon and your desired doneness (1 ½” / 3.75cm thick salmon takes about 20 minutes).
  3. When salmon is cooked, slice or shred with a fork into bite-sized pieces.
  4. Assemble salad by combining salad greens with salmon, olives, lentils and walnuts. Top with vinaigrette and enjoy!
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Reviews

This meal has 42 reviews

Love it! I couldn't find dill in my local store so I substituted tarragon from my garden. Dressing turned out very tasty!

By: Cathi
Posted: Jun 02, 2019
Diet: Original

Just came back to this one as I happened to have all the ingredients on hand (except only had dried dill). It was easy and delicious. Doubled the dressing and loved the toasted crunch of the pecans we used instead of walnuts. On the favorites list!

By: Shawn
Posted: Jun 17, 2016
Diet: Original

Loved it. Did what was suggested by others and doubled the vinaigrette as a marinade. Everything turned out really well and relatively quick and easy. Look forward to next time.

By: Miguel
Posted: Jun 07, 2016
Diet: Original

We loved this. I used smoked salmon and subbed crumbled feta for the olives (personal preferences). Will definitely make it again.

By: Tara
Posted: Apr 05, 2016
Diet: Original

The olives are good to add a little more flavor to the lentils. The walnuts maybe didn't work so well in this salad but were fine.

By: Laura
Posted: Apr 05, 2016
Diet: Original

yum! loved the tomatoes. The cheese was very hard to fry and was a mess, but goat cheese is mouth watering no matter what. good the next day as well.

By: Marian
Posted: Apr 03, 2016
Diet: Vegetarian