Lemon Dill Salmon Lentil Salad
A fresh and healthy salad featuring salmon, lentils, and a lemon dill dressing.
Equipment
- 1 baking sheet
- 1 medium saucepan
- 1 mixing bowl large
Ingredients
Main Ingredients
- 1 lb salmon fillets
- 1 cup dry lentils
- 1 lemon juiced and zested
- 1/4 cup fresh dill chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- Mixed salad greens
Instructions
Preparation
- Rinse lentils and place in a saucepan with 3 cups of water. Bring to a boil, reduce to a simmer, and cook for 20-25 minutes until tender. Drain and let cool.
- Preheat oven to 375°F. Brush salmon with olive oil, season with salt and pepper, and place on a baking sheet. Bake for 12-15 minutes or until cooked through. Flake into large chunks.
- In a small bowl, whisk together lemon juice, lemon zest, and olive oil until well combined.
- In a large bowl, combine cooled lentils, flaked salmon, salad greens, and dill. Drizzle with dressing and toss gently to mix.
Serving
- Serve the salad immediately after tossing with the dressing to enjoy the freshest flavors.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best taste, keep the dressing separate until serving.
Notes
Pro Tips: Use fresh salmon and cook lentils until just tender for the best texture.
Ingredient Substitutions: Substitute salmon with grilled chicken or tofu for a different protein.
How to Serve: Serve immediately after tossing with dressing for the freshest flavor.
Storage & Freshness: Keep the dressing separate if storing leftovers.
Make-Ahead Tips: Cook lentils and salmon ahead of time and assemble the salad just before serving.
Ingredient Substitutions: Substitute salmon with grilled chicken or tofu for a different protein.
How to Serve: Serve immediately after tossing with dressing for the freshest flavor.
Storage & Freshness: Keep the dressing separate if storing leftovers.
Make-Ahead Tips: Cook lentils and salmon ahead of time and assemble the salad just before serving.