Mediterranean-inspired Salmon and Lentil Salad with pickled beets, feta, and lemon-dill dressing. Rich in protein, fiber, and heart-healthy fats, and perfect for make-ahead weekday lunches.

Why You’ll Love this Salmon Lentil Salad

• Meal prep friendly. This salad holds up beautifully for leftovers without sacrificing freshness. Truly the ideal weekday lunch candidate! Similarly, my Mediterranean Lentil Salad is also a meal prep staple.
• Nourishing, feel-good ingredients. Between the protein-rich salmon and lentils, fiber-filled veggies and legumes, and heart-healthy fats, this is the kind of lunch that keeps you full and energized.
• Bright, bold flavors. Lemon and dill bring the freshness, pickled beets add tangy sweetness, and feta provides salty contrast. Tie it all together and you have a salad that’s anything but boring.
• Endlessly versatile. Many of the components of this salad can be swapped for what you have on hand or what it’s in season.

My love for a loaded lentil salad runs deep. Especially when it comes to make-ahead friendly lunches.

Previously, this Warm Lentil Salad with Feta and Roasted Veggie Lentil Salad were heavy in our meal prep rotation. I’m excited to now add this Salmon and Lentil Salad into the mix!

This salad really brings Mediterranean flavors to the forefront. It’s incredibly bright and satisfying, and relatively easy to prepare.

If these types of salads speak to you, check out my Salmon Couscous Salad next.

The Ingredients

• Black lentils: Also known as beluga lentils, these hold their shape beautifully once boiled and tossed in dressing. Alternatively, you can use French green lentils, also known as Puy lentils.
• Salmon: Rich, flaky, and brings the high-quality protein and heart-healthy omega-3 fats into the equation. I prefer broiling the salmon, which creates a crispy crust on the outside. (It’s also a super speedy and hands-off cooking method.)
• Pickled beets: Brightens the whole salad and balances the richness of the salmon and feta. Look for packs of pickled beets in the produce section – often near the bags of pre-chopped veggies and herbs.
• Arugula or baby kale: Peppery, fresh, and hearty, these greens add essential crunch.
• Feta cheese: Salty, creamy, and rich, crumbled feta cheese beautifully complements the lemon-feta dressing.
• Dill: This Salmon and Lentil Salad gets a double installment of dill in the dressing and as a garnish. It’s a natural match for salmon, and gives the salad its fresh, Mediterranean feel.
• Lemon: Lemon juice adds brightness and acidity, lifting all the flavors.
• Olive oil: Use a good quality olive oil here since it’s the star of the dressing.
• Dijon mustard: Adds a little bite and acidity to the dressing, while helping emulsify it.
• Honey: Just a touch of honey helps balance the acidity and sharpness of the dressing.
• Shallots: Mild and slightly sweet, shallots add depth to the dressing without overpowering the more delicate ingredients.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare Dressing. Combine olive oil, dill, Dijon mustard, lemon juice, honey, salt, and pepper in a medium bowl or large liquid measuring cup. Whisk to combine.

Step 2: Boil Lentils. In a medium pot, combine lentils, bay leaf, and 4 cups of water. Bring to a boil over medium-high heat. Partially cover, reduce heat to low, and gently simmer until the lentils are tender. Drain any excess water and transfer to a large serving or mixing bowl.

Pour half of the dressing over the warm lentils, toss to combine.

Step 3: Broil salmon. Coat salmon fillets with ~2 Tbsp. of the dressing. Broil until the salmon is opaque with a deep brown crust, about 7 to 8 minutes.

Step 4: Flake salmon into small pieces and add to the bowl of lentils.

Step 5: Add remaining salad ingredients (beets, almonds, feta, and greens).

Step 6: Pour remaining dressing overtop, toss, and serve.

Recipe Variations

• Swap the beets. If you can’t find pickled beets, pickled red onions are the closet swap in terms of brightness, acidity, and sweetness.
• Make it nut-free. Swap the almonds for sunflower seeds for similar richness and crunch.
• Switch up the protein. In place of broiled salmon, canned wild salmon, smoked salmon, or even canned tuna will all work great.
• Add grains. To make this Salmon and Lentil Salad extra satiating, add 1 cup of cooked quinoa, barley, farro, or wild rice to the mix.
• Make it dairy-free. Omit the feta and instead add a spoonful of capers or olives for a salty, savory bite.
• Add extra herbs. Fresh herbs really make this salad sing. In addition to the fresh dill, parsley and chives will instantly lift and elevate the flavors.

Tips and Tricks

• Cook the lentils JUST until tender. Ideally, the lentils should still hold their shape. If they are overcooked, the salad will turn mushy.
• Dress the lentils while they are still warm. This helps them really soak up the flavors!
• Let the dressing sit for a few minutes. This helps soften the shallots, mellowing their flavor.
• Toast the almonds. Even a quick toast in a dry skillet brings out their nuttiness and adds more depth and crunch.
• Finish with fresh herbs. A final sprinkle of fresh dill right before serving brightens the whole dish.

Make-Ahead and Storage Tips

• Make-ahead: The beauty of this Salmon and Lentil Salad is that many of the components can be prepped ahead. The lentils can be boiled 2 days ahead and the dressing can be mixed 1 to 2 days ahead.
• Store: Transfer leftover salad to an airtight container and refrigerate for up to 3 days. Enjoy leftovers chilled or closer to room temperature. Add herbs, nuts, or a squeeze of lemon right before serving to help refresh the flavors.

More Lentil Salad Recipes

VVeganVGVegetarianDFDairy-Free

Sweet Potato Lentil Salad

VGVegetarianGFGluten-FreeNFNut-Free

Mediterranean Lentil Salad

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Warm Balsamic Mushroom and Lentil Salad

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Roasted Veggie Lentil Salad

If you give this Salmon and Lentil Salad a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!