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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2016


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; protein 25.7g 52% DV; carbohydrates 25.3g 8% DV; exchange other carbs 1.5; dietary fiber 9.4g 38% DV; sugars 3.6g; fat 15.1g 23% DV; saturated fat 2g 10% DV; cholesterol 24.2mg 8% DV; vitamin a iu 2202.1IU 44% DV; vitamin c 5mg 8% DV; folate 203.7mcg 51% DV; calcium 65mg 7% DV; iron 5.2mg 29% DV; magnesium 66.9mg 24% DV; potassium 528.7mg 15% DV; sodium 722.9mg 29% DV; thiamin 0.2mg 20% DV.

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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