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Salmon and Lentil Salad Recipe

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4.2 from 55 reviews

This vibrant Salmon and Lentil Salad combines tender black lentils with succulent broiled salmon, tangy pickled beets, creamy feta, toasted almonds, and fresh baby greens. Tossed in a bright lemon-dill dressing, this nutrient-packed dish offers a perfect balance of flavors and textures for a wholesome and satisfying meal.

Ingredients

Lentils and Dressing

  • 1 cup dry black lentils (beluga lentils) or green Le Puy lentils
  • 1 bay leaf (optional)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely chopped fresh dill (plus more for garnish)
  • 3 Tbsp minced shallots
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp Dijon mustard
  • 1 1/2 tsp honey
  • 1 tsp kosher salt, divided
  • 1/2 tsp cracked black pepper, divided

Salmon

  • 2 (8-oz.) skin-on, center-cut salmon fillets

Salad Assembly

  • 2 cups (or 1 6.5-oz. pack) pickled or marinated beets, sliced (Love Beets brand recommended)
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup sliced almonds, toasted
  • 2 to 3 packed cups baby arugula or baby kale

Instructions

  1. Boil Lentils: Combine the lentils, bay leaf, and 4 cups of water in a medium saucepan and bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender, about 25 minutes. Drain and discard the bay leaf, then transfer lentils to a large mixing or serving bowl.
  2. Prepare Lemon-Dill Dressing: While lentils simmer, whisk together the olive oil, chopped dill, minced shallots, fresh lemon juice, Dijon mustard, honey, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a medium bowl or liquid measuring cup.
  3. Toss Lentils with Dressing: Pour half of the dressing into the warm lentils and toss to coat thoroughly, allowing the lentils to absorb the flavors. Season with an additional 1/4 tsp salt. Optionally toast the sliced almonds at this stage if desired.
  4. Prepare Salmon: Position an oven rack about 6 inches from the broiler and set broiler to HIGH. Place salmon fillets skin-side down on a foil- or parchment-lined baking sheet. Spoon 1 to 2 tablespoons of the lemon-dill dressing over the salmon, brushing evenly to coat all sides. Season with 1/4 tsp kosher salt.
  5. Broil Salmon: Broil the salmon until opaque with a deep brown crust, approximately 7 to 9 minutes depending on thickness, rotating the pan halfway through to ensure even browning.
  6. Flake Salmon: Remove salmon and use a fork to flake it into chunks, discarding the skin.
  7. Assemble Salad: In the bowl with the dressed lentils, add the flaked salmon, sliced beets, crumbled feta, toasted almonds, and baby arugula or kale. Add the remaining lemon-dill dressing and toss gently to combine.
  8. Garnish and Serve: Garnish the salad with extra fresh dill and cracked black pepper to taste before serving.

Notes

  • To toast almonds: Heat a dry skillet over medium heat and add sliced almonds. Stir frequently for about 3 to 5 minutes until golden brown and fragrant. Remove promptly to prevent burning.
  • Using warm lentils to dress with the lemon-dill dressing enhances flavor absorption and creates a more vibrant dish.
  • Pickled or marinated beets add a tangy sweetness that complements the earthiness of the lentils and richness of the salmon.
  • Salmon can be substituted with trout or other firm fish fillets if desired.
  • This salad can be served warm, at room temperature, or chilled based on preference.

Find it online: https://justsosavory.com/salmon-and-lentil-salad-recipe/