Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, Summer 2004


Ingredient Checklist


Instructions Checklist
  • 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 Facts

1 cup
355 calories; protein 24g; carbohydrates 24.4g; dietary fiber 8.6g; sugars 3.8g; fat 18.1g; saturated fat 3g; cholesterol 31.2mg; vitamin a iu 811.6IU; vitamin c 34mg; folate 202.6mcg; calcium 197.8mg; iron 4.3mg; magnesium 63.4mg; potassium 741.5mg; sodium 194.2mg; thiamin 0.2mg.

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