Lemony Lentil Salad with Salmon

By Logo inline

Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

Lemony Lentil Salad with Salmon
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1/3 cup lemon juice

  • 1/3 cup chopped fresh dill

  • 2 teaspoons Dijon mustard

  • 1/4 teaspoon salt

  • Freshly ground pepper to taste

  • 1/3 cup extra-virgin olive oil

  • 1 medium red bell pepper, seeded and diced

  • 1 cup diced seedless cucumber

  • 1/2 cup finely chopped red onion

  • 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)

  • 2 7-ounce cans salmon , drained and flaked, or 1 1/2 cups flaked cooked salmon

Directions
  1. Cover and refrigerate for up to 8 hours.

  2. 6 servings, 1 cup each

  3. Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.


Nutritional Facts

Servings
6
Per serving
Calories
355
Carbohydrates
25g
Fat
18g
Saturated Fat
3g
Monounsaturated Fat
12g
Protein
24g
Cholesterol
31mg
Dietary Fiber
9g
Potassium
743mg
Sodium
194mg
Added Sugars
0g
Exchanges
1 starch
1/2 vegetable
3 lean meat
2 1/2 fat
Carbohydrate Servings
1
Vitamin C (80% daily value)
Folate (49% dv)
Selenium (40% dv)
Iron (25% dv)
Potassium (21% dv)
Calcium (20% dv).

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

budget eating eatingwell winter summer spring salmon salad quick no cook mediterranean main dish french fall easy fish and seafood