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Lemony Lentil Salad with Salmon

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • ⅓ cup lemon juice
    • ⅓ cup chopped fresh dill
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon salt
    • Freshly ground pepper to taste
    • ⅓ cup extra-virgin olive oil
    • 1 medium red bell pepper, seeded and diced
    • 1 cup diced seedless cucumber
    • ½ cup finely chopped red onion
    • 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
    • 2 7-ounce cans salmon , drained and flaked, or 1½ cups flaked cooked salmon


  • 1 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.
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