Description
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.
Ingredients
Scale
- 1 cup dry black 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 pickled or marinated beets, sliced
- 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.
- 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. Season lentils with an additional 1/4 tsp. salt.
- 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. Spoon 1 to 2 Tbsp. of the Lemon-Dill Dressing overtop, brushing to coat. 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. Use a fork to flake salmon into chunks and 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
- Dress the lentils while they are still warm for better flavor.
- This is a good time to toast your almonds if you plan on doing that.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Boiling and Broiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 509
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 12 g
- Protein: 29 g
- Cholesterol: 70 mg
Keywords: Salmon, Lentil Salad, Mediterranean, Healthy, Make Ahead