Salmon and Lentil Salad

5 from 9 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Entree/Salad

Cuisine: Mediterranean

Diet: Gluten Free

Servings: to 6

Author: Jamie Vespa MS, RD

Equipment

Mixing bowls
Medium Saucepan with Lid
Baking sheet or dish

Ingredients

1 cup dry black lentils (also known as beluga lentils) or green Le Puy lentils
1 bay leaf (optional)
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh dill plus more for garnish
3 Tbsp. minced shallots
3 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 1/2 tsp. honey
1 tsp. kosher salt, divided
1/2 tsp. cracked black pepper, divided
2 (8-oz.) skin-on, center-cut salmon fillets
2 cups (or 1 6.5-oz. pack) pickled or marinated beets, sliced (I use Love Beets brand)*
1/2 cup feta cheese, crumbled
1/2 cup sliced almonds, toasted*
2 to 3 packed cups baby arugula or baby kale

Instructions

Boil Lentils. Combine the lentils, bay leaf, and 4 cups of water in a medium saucepan and bring to a boil. Reduce heat and simmer, partially covered, until the lentils are tender, about 25 minutes. Drain, discard bay leaf, and transfer lentils to a large mixing or serving bowl.
While the lentils simmer, prepare the Lemon-Dill Dressing. In a medium bowl or large liquid measuring cup, combine olive oil, dill, shallots, lemon juice, Dijon mustard, honey, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Whisk to combine.
Pour half of the dressing into the bowl of warm lentils and toss to coat. (Note: It's important to dress the lentils while they are still warm so they soak up the dressing and become super flavorful.) Season lentils with an additional 1/4 tsp. salt.
(Note: this is also a good time to toast your almonds, if you plan on doing that. See Notes Section below.)
Prepare Salmon. Position one oven rack 6 inches from the broiler heat source and set broiler to HIGH.
Place salmon fillets, skin side-down, on a foil- or parchment-lined baking sheet (or in a baking pan) and spoon ~1 to 2 Tbsp. of the Lemon-Dill Dressing overtop, brushing to coat the tops and all sides. Season salmon fillets evenly with an additional 1/4 tsp. kosher salt.
Broil until the salmon is opaque with a deep brown crust, about 7 to 9 minutes, depending on thickness, rotating the pan once midway through to ensure even browning.
Use a fork to flake salmon into chunks. Discard skin.
Assemble Salad. To the bowl of warm dressed lentils, add flaked salmon, beets, feta cheese, almonds, and greens. Add remaining dressing and toss to combine. Garnish with extra chopped fresh dill and cracked black pepper, if desired.

Notes

Toast the almonds until golden to amplify their flavor. (This really makes a difference!) You can do this DAYS ahead on the stovetop or in the oven:
- Stovetop: Add almonds in a single layer to a dry skillet and cook over medium heat, shaking the pan often, until golden, about 4 to 6 minutes.
- Oven: Arrange almonds in a single layer on a small baking sheet and bake at 350ºF for 7 to 10 minutes, until golden.
Beets: Look for marinated or pickled beets in the produce section near the bags of pre-chopped veggies. (Love Beets is a popular brand that I love using.) Alternatively, if your grocery store has an olive bar, you may find sliced, marinated beets there.
Make-ahead: The beauty of this 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.

Nutrition