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Lemony Lentil Salad with Salmon

:  Summer 2004, EatingWell for a Healthy Heart Cookbook (2008), The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.9 (67 votes)

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.


READER'S COMMENT:
"Does not work with canned salmon... rather bland. I would try it again with grilled salmon but I can't usually afford salmon filets. "
Lemony Lentil Salad with Salmon Recipe

Makes: 6 servings, 1 cup each

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 354 calories; 18 g fat ( 3 g sat , 12 g mono ); 31 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 24 g protein; 9 g fiber; 194 mg sodium; 743 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Folate (49% dv), Selenium (40% dv), Iron (25% dv), Potassium (21% dv), Calcium (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Budget
Entertaining, casual
Everyday favorites
Make ahead instructions
Picnic
Potluck
Quick (total 30 min. or less)
Health & Diet Considerations
High potassium
Gluten free
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
High calcium
High fiber
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Type of Dish
Main dish, fish/seafood
Salad, main dish
Main Ingredient
Beans/Legumes
Fish
Ethnic/Regional
Mediterranean
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
EatingWell for a Healthy Heart Cookbook (2008)
The EatingWell Healthy in a Hurry Cookbook (2006)
Summer 2004
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