Lemony Lentil Salad with Salmon

Lemony Lentil Salad with Salmon

Provided by: EatingWell

30 mins total 0 mins prep 354 calories/serving Full Screen

Servings

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

Ingredients

• 1/3 cup lemon juice
• 1/3 cup chopped fresh dill
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt, or to taste
• 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

• 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.
• Tip: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

• Filed under:
• Salmon,
• Mediterranean,
• Easy,
• Low Carb,
• Healthy,
• Salad,
• Winter

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