Grilled Salmon Over Lentil Salad with Walnut Vinaigrette
Elevate your weeknight dinners with this stunning recipe for Grilled Salmon Over Lentil Salad with Walnut Vinaigrette. Perfectly tender salmon fillets are seasoned and grilled to smoky perfection, then served atop a vibrant, protein-packed green lentil salad loaded with fresh cherry tomatoes, crunchy cucumber, red onion, and fragrant parsley. The hero of the dish is the homemade walnut vinaigrette, a tangy-sweet blend of red wine vinegar, Dijon mustard, honey, and toasted walnuts that adds a rich, nutty depth to every bite. Packed with wholesome ingredients and bursting with flavor, this dish is as nutritious as it is delicious. Ideal for entertaining or as a healthy weeknight meal, this recipe promises a delightful balance of textures and tastes while being quick and easy to prepare.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon fillets
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 cup Dry green lentils
- 3 cups Water
- 1 whole Bay leaf
- 1 cup, halved Cherry tomatoes
- 1 cup, diced Cucumber
- 0.5 cup, diced Red onion
- 0.25 cup, chopped Parsley
- 0.25 cup, toasted Walnuts
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove, minced Garlic
Instructions
Rinse the dry lentils under cold water and place them in a medium saucepan with 3 cups of water and the bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 20-25 minutes, or until lentils are tender. Drain and discard the bay leaf, and let the lentils cool to room temperature.
While the lentils cook, prepare the walnut vinaigrette. In a small mixing bowl, whisk together red wine vinegar, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper. Slowly drizzle in 2 tablespoons of olive oil while whisking until emulsified. Chop the toasted walnuts finely and stir them into the vinaigrette. Set aside.
In a large mixing bowl, combine the cooled lentils, cherry tomatoes, cucumber, red onion, and parsley. Add half of the walnut vinaigrette and toss gently to coat. Taste and adjust seasoning with additional salt and pepper, if needed.
Preheat a grill or grill pan over medium-high heat. Brush the salmon fillets with the remaining tablespoon of olive oil and season both sides with 1 teaspoon of salt and 1 teaspoon of ground black pepper.
Place the salmon fillets skin-side down on the grill. Grill for 4-5 minutes on the first side, then carefully flip and grill for another 3-4 minutes, or until the salmon is cooked to your liking. Remove the salmon from the grill and let it rest for 2 minutes.
To serve, divide the lentil salad evenly among four plates. Place a grilled salmon fillet on top of each salad. Drizzle the remaining walnut vinaigrette over the salmon and garnish with additional parsley, if desired.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 4.6 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
