Warm Salmon and Lentil Salad
with walnuts / olives / lemon dill vinaigrette
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
- 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
- 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, dried (use double the amount listed if using pre-cooked lentils) - 1 cup
- Water - 3 cups
- Salt - 1/2 tsp
- Bay leaf (opt) - 1
Prep
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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)
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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)
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Make vinaigrette - Chop dill. Combine with lemon juice, olive oil, mustard, vinegar and honey. (Can be done up to 3 days ahead)
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Olives - Slice olives. (Can be done up to 5 days ahead)
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Make
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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.
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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).
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When salmon is cooked, slice or shred with a fork into bite-sized pieces.
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Assemble salad by combining salad greens with salmon, olives, lentils and walnuts. Top with vinaigrette and enjoy!
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