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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Summer 2004


Ingredient Checklist


Instructions Checklist
  • 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.



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 Facts

355 calories; protein 24g 48% DV; carbohydrates 24.4g 8% DV; dietary fiber 8.6g 34% DV; sugars 3.8g; fat 18.1g 28% DV; saturated fat 3g 15% DV; cholesterol 31.2mg 10% DV; vitamin a iu 811.6IU 16% DV; vitamin c 34mg 57% DV; folate 202.6mcg 51% DV; calcium 197.8mg 20% DV; iron 4.3mg 24% DV; magnesium 63.4mg 23% DV; potassium 741.5mg 21% DV; sodium 194.2mg 8% DV; thiamin 0.2mg 20% DV.

Reviews (13)

Read More Reviews
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Although my family didn't think it looked like anything special they all thought it was very tasty! I must agree although I thought it was very colorful looking. Super quick too. This I will definitely make again. Read More
Rating: 5 stars
This was a great simple recipe I grilled fresh salmon because I hate canned. I also added a spicy/sweet mustard in addition to the Dijon gave it a nice kick. Read More
Rating: 4 stars
Delicious! I broiled a couple of salmon fillets brushed with toasted sesame oil and then drizzled a little of the sesame oil in the salad for a bit of a smoky flavor. Also used some roasted red peppers along with fresh yellow sweet pepper. Read More
Rating: 5 stars
Very filling tasty and economical. I had my doubts about this dish because it looked so dark and bland but I was pleasantly surprised at the flavor - don't skimp on the lemon juice. Flavor-wise it stands on its own if you leave out the salmon and bell pepper but do not omit the lemons cucumber or dill. You could even mix up the red pepper and yellow pepper if you like for color appeal. Pros: Delicious and nutrient-dense. Cons: Important to add color to this dish for visual appeal. Read More
Rating: 4 stars
Delicious! We were in the mood for a warm meal so we modified this meal a little. Instead of canned salmon we grilled salmon fillets sauteed the onion and red bell pepper and heated the lentils. I mixed about 2/3 the dressing with the warm lentil/onion/bell pepper mixture (I cut back a little on the oil) and used that as a bed for the grilled salmon. I drizzled the remaining dressing over the salmon and topped with the chopped cucumber. So good!! Pros: flavorful Read More
Rating: 4 stars
Looks messy but tasty. Dressing gets lost when added the night before. I made this dish the night before to have for lunch the next day and added the dressing at that time. However I think the lentils soaked it all up because I could not taste it at all (and it had plenty of flavor when I tasted it after mixing last night). Next time I make this I will add dressing right before eating. Read More
Rating: 5 stars
Everyone loves this! Especially easy with steamed lentils from Trader Joe's. Sharon Grand Rapids MI Read More
Rating: 5 stars
Go to summer salad Made this as a quick meal. Pre-cooked lentils with a bay leaf in rice cooker. Assembled as directed. Placed on a bed of lightly dressed (lemon evoo s&p) baby arugula. We loved it! Perfect for the soon to be hot weather days here in south Florida. Read More
Rating: 3 stars
This wasn't bad. It's more of a feelgood salad since it contains all the good stuff you should be eating. Will eat again. Read More