Lemony Lentil Salad with Salmon
Bright, zesty, and packed with nourishing ingredients, this Lemony Lentil Salad with Salmon is a wholesome meal that balances vibrant flavors with satisfying textures. Tender green or black lentils form the hearty base, tossed with juicy cherry tomatoes, crisp cucumber, and fresh parsley. A tangy lemon vinaigrette, infused with Dijon mustard and a touch of honey, ties the salad together with a delightful citrus kick. The star of the dish, flaky pan-seared salmon with crispy skin, is layered over a bed of peppery arugula or mixed greens for a protein-rich finish. Ready in just 40 minutes, this gluten-free, Mediterranean-inspired recipe is perfect for a light yet filling dinner or a lunch that’s sure to impress.
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Recipe Information
Ingredients
- 1 cup Green or black lentils
- 3 cups Water
- 1 pound Salmon fillet, skin-on
- 3 tablespoons Olive oil
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 clove Minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, diced
- 2 tablespoons Fresh parsley, chopped
- 2 cups Arugula or mixed greens
Instructions
Rinse the lentils under cold water. Place them in a medium saucepan with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until the lentils are tender but not mushy. Drain and set aside to cool.
While the lentils are cooking, preheat a skillet over medium heat. Pat the salmon fillet dry and season both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Add 1 tablespoon of olive oil to the skillet. Place the salmon fillet skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked to your liking. Remove from the skillet, let cool slightly, and flake into large pieces.
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to make the lemon vinaigrette.
In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, and parsley. Drizzle the lemon vinaigrette over the mixture and toss to coat.
To serve, arrange a bed of arugula or mixed greens on a plate. Spoon the lentil salad over the greens and top with flaked salmon. Garnish with additional parsley if desired. Serve immediately.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 17.2 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 42.0 mcg | 210% | |
| Calcium | 282 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3017 mg | 64% | |
*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.
