Description
A hearty yet fresh one-pot salad made with flaky salmon, tender lentils, fresh spinach, and crisp vegetables tossed in a light lemon-Dijon dressing. Perfect for a balanced lunch or dinner that can be served warm or chilled.
Ingredients
- 2 salmon fillets (about 6 ounces each)
- 1 cup dried green or brown lentils
- 3 cups fresh spinach
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth or water
- 1/4 cup chopped fresh parsley
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
Instructions
- Rinse the lentils thoroughly under cold water and place them into a large pot with the vegetable broth or water.
- Bring the lentils to a boil, then reduce the heat and simmer for about 20 minutes until tender.
- Season the salmon fillets with salt, black pepper, and smoked paprika.
- Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the salmon for 4 to 5 minutes per side until flaky and fully cooked.
- In the pot with the cooked lentils, stir in the garlic, chopped onion, spinach, cucumber, cherry tomatoes, and parsley.
- Whisk together the remaining olive oil, lemon juice, and Dijon mustard in a small bowl to make the dressing.
- Pour the dressing over the lentil mixture and gently toss everything together.
- Flake the cooked salmon into large chunks and place it over the salad before serving.
Notes
- Green or brown lentils work best because they hold their shape well after cooking.
- This salad can be served warm or chilled.
- Canned lentils may be used to reduce cooking time.
- Add feta or goat cheese for extra creaminess.
- Toasted almonds or sunflower seeds add a delicious crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid drying out the salmon.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 65mg
