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Quick Lentil Salmon Salad

MF9556_Moats

In this budget-friendly salmon recipe, canned salmon tops lentils, carrots and celery—ingredients you probably have on hand already. Fiber-rich lentils come in a variety of colors and they typically cook faster than dried beans, so they’re a great choice for a fast weeknight dinner.

Servings

4 servings

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

  • 3/4cup brown lentils
  • 1/2cup chopped red onion plus 1/4 cup thinly sliced, divided
  • 2cloves garlic, minced
  • 3/4teaspoon salt
  • 1/4cup extra-virgin olive oil
  • 3tablespoons red-wine vinegar
  • 3/4teaspoon dried thyme
  • 1/4teaspoon ground pepper
  • 115-ounce can salmon, drained
  • 1cup carrot ribbons
  • 1cup sliced celery
  • 4lemon wedges for serving

Instructions

  1. Bring a medium saucepan of water to a boil. Add lentils and chopped onion, reduce heat to maintain a lively simmer and cook until the lentils are just tender, 11 to 13 minutes. Drain well.
  2. Meanwhile, mash garlic and salt into a paste with the side of a chef’s knife (or a fork). Transfer to a medium bowl and whisk in oil, vinegar, thyme and pepper.
  3. Remove any skin and/or bones from salmon; flake the salmon into a large bowl. Add sliced onion, carrot and 3 tablespoons of the dressing; gently toss to coat. Add celery and the lentils to the remaining dressing; gently stir to combine. Divide the lentils among 4 bowls, top with the salmon salad and serve with lemon wedges.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 341kcal
Carbohydrate Total 25g
Total Sugars 4g
Added Sugars 0g
Fiber 9g
Total Fat 15g
Saturated Fat 2g
Mono Saturated Fat 11g
Cholesterol 24mg
Sodium 723mg
Protein 26g
Potassium 529mg
Calcium 65mg
Folate 204mcg
Omega-3 1g
Omega-6 1g
Vitamin E 3mg
Zinc 2mg
Vitamin B3 1mg