In this budget-friendly salmon recipe, canned salmon tops lentils, carrots and celery--ingredients you probably have on hand already. Fiber-rich lentils come in a variety of colors and they typically cook faster than dried beans, so they're a great choice for a fast weeknight dinner. Source: EatingWell Magazine, March/April 2016

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Bring a medium saucepan of water to a boil. Add lentils and chopped onion, reduce heat to maintain a lively simmer and cook until the lentils are just tender, 11 to 13 minutes. Drain well.

  • Meanwhile, mash garlic and salt into a paste with the side of a chef's knife (or a fork). Transfer to a medium bowl and whisk in oil, vinegar, thyme and pepper.

  • Remove any skin and/or bones from salmon; flake the salmon into a large bowl. Add sliced onion, carrot and 3 tablespoons of the dressing; gently toss to coat. Add celery and the lentils to the remaining dressing; gently stir to combine. Divide the lentils among 4 bowls, top with the salmon salad and serve with lemon wedges.

Nutrition Facts

341 calories; 15.1 g total fat; 2 g saturated fat; 24 mg cholesterol; 723 mg sodium. 529 mg potassium; 25.3 g carbohydrates; 9.4 g fiber; 4 g sugar; 25.7 g protein; 2202 IU vitamin a iu; 5 mg vitamin c; 204 mcg folate; 65 mg calcium; 5 mg iron; 67 mg magnesium;

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Rating: 5 stars
Our family LOVED this! It's so bright in flavor and wonderfully filling and textured. (The five-year-old in the family loved everything except the raw onions;)) Read More