Lemony Lentil Salad with Salmon

Lemony Lentil Salad with Salmon

11 Reviews
From: EatingWell Magazine, Summer 2004

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.

Ingredients 6 servings

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  • 1/3 cup lemon juice
  • 1/3 cup chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1/3 cup extra-virgin olive oil
  • 1 medium red bell pepper, seeded and diced
  • 1 cup diced seedless cucumber
  • 1/2 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 1 1/2 cups flaked cooked salmon

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 354 calories; 18 g fat(3 g sat); 9 g fiber; 24 g carbohydrates; 24 g protein; 203 mcg folate; 31 mg cholesterol; 4 g sugars; 0 g added sugars; 812 IU vitamin A; 34 mg vitamin C; 198 mg calcium; 4 mg iron; 194 mg sodium; 742 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat

Reviews 11

January 21, 2016
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By: MFLESCH
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.
April 20, 2014
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By: EatingWell User
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.
October 31, 2012
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By: kenzie617
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
May 22, 2012
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By: EatingWell User
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.
February 23, 2012
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By: EatingWell User
I don't like salmon, so I used tuna instead.
July 06, 2011
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By: arvida224
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.
July 04, 2010
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By: katienoe9
Does not work with canned salmon... rather bland. I would try it again with grilled salmon but I can't usually afford salmon filets.
May 06, 2010
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By: EatingWell User
made for my mom's birthday. we all loved it. served with a nice fresh warmed italian bread, 2007 benziger chardony followed by a pineapple- raspberry parfait from this site. a wonderful meal. we used freshly broiled and chilled salmon fillets rather than canned. bruce bolger
January 28, 2010
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By: EatingWell User
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.