Lemony Lentil Salad with Salmon
6 cups
Active time: 30 minutes
Total time: 30 minutes
Description
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.
Directions
- 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.
Tips
- Tip: To cook lentils, place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
- To make ahead: Cover and refrigerate for up to 8 hours.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories354 cal
- Total Fat18.1 g
- Saturated Fat3 g
- Cholesterol31 mg
- Sodium194 mg
- Carbohydrate Total24 g
- Protein24 g
- Phosphorus424 mg
- Potassium738 mg
- Fiber8.6 g
- Calcium198 mg
Ingredients
- ⅓ cup lemon juice
- ⅓ cup chopped fresh dill
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- Freshly ground pepper to taste
- ⅓ cup extra-virgin olive oil
- 1 medium red bell pepper, seeded and diced
- 1 cup diced seedless cucumber
- ½ cup finely chopped red onion
- 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
- 2 7-ounce cans salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon