Name: Salmon and Lentil Salad with Beets, Feta, and Dill Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mediterranean
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 (Love Beets brand recommended); 1/2 cup feta cheese, crumbled; 1/2 cup sliced almonds, toasted; 2 to 3 packed cups baby arugula or baby kale

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If you’re looking for a vibrant, hearty dish that’s as beautiful on the plate as it is on the palate, the Salmon and Lentil Salad with Beets, Feta, and Dill Recipe is going to be your new go-to. This salad strikes the perfect balance of flavors and textures — tender, flaky salmon paired with earthy lentils, sweet and tangy beets, creamy feta, and the fresh brightness of dill. It comes together in about 50 minutes, making it a fantastic choice for a nutritious lunch, a side dish to impress guests, or a light but satisfying dinner. Trust me, once you try this Salmon and Lentil Salad with Beets, Feta, and Dill Recipe, it will be hard not to keep coming back for more.

Ingredients You'll Need

The image shows three rectangular pieces of salmon placed vertically on brown parchment paper on a white marbled surface. Each salmon piece has a smooth texture with small herb flakes evenly spread on top, and a light orange color with slight grilling texture visible. The top and middle pieces are almost the same size, while the bottom piece is slightly wider but shorter. The parchment paper beneath them has slight wrinkles and some spots, giving a natural cooking prep look. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Salmon and Lentil Salad with Beets, Feta, and Dill Recipe plays a crucial role, from adding texture and color to boosting flavor. These simple yet essential components come together beautifully to create a dish that's both nutritious and delightful to eat.

1 cup dry black lentils: Choose beluga or green Le Puy lentils for a firm texture that holds up well in the salad.

1 bay leaf (optional): Adds subtle aromatic depth while cooking the lentils.
½ cup extra-virgin olive oil: Creates a rich, fruity base for the lemon-dill dressing.
¼ cup finely chopped fresh dill: Brings a bright, herbaceous note that makes this salad lively.

3 Tbsp. minced shallots: Adds delicate sweetness and slight pungency to the dressing.
3 Tbsp. fresh lemon juice: Essential for a zesty punch that balances the richness of the salmon and feta.
1 Tbsp. Dijon mustard: Gives the dressing a subtle tang and helps emulsify the mixture.

1 ½ tsp. honey: Adds the perfect hint of natural sweetness to round out the dressing’s flavors.
1 tsp. kosher salt, divided: Enhances all the flavors in the salad in stages for balanced seasoning.
½ tsp. cracked black pepper, divided: Offers a mild kick and depth.

2 (8-oz.) skin-on, center-cut salmon fillets: The star protein, tender and rich with a delicious crust.
2 cups pickled or marinated beets, sliced: Adds earthiness and a splash of vibrant color that elevates the salad's look and flavor.
½ cup feta cheese, crumbled: Creamy and salty, it pairs perfectly with the sweet beets and tangy dressing.

½ cup sliced almonds, toasted: Brings crunch and a gentle nutty fragrance to contrast creamy and tender elements.
2 to 3 packed cups baby arugula or baby kale: Provides a fresh, peppery green bed that completes the salad.

How to Make Salmon and Lentil Salad with Beets, Feta, and Dill Recipe

Step 1: Boil the Lentils and Make Lemon-Dill Dressing

Start by gently simmering the black lentils with a bay leaf until tender, about 25 minutes. This step lays down the foundation for your salad, providing an earthy and hearty base. While the lentils cook, whisk together the olive oil, chopped dill, minced shallots, fresh lemon juice, Dijon mustard, honey, and some salt and cracked black pepper in a medium bowl. You’ll immediately notice how bright and inviting this dressing is, thanks to the fragrant dill and tangy lemon. Toss half of the dressing into the warm lentils—this lets them soak up the flavors beautifully and ensures every bite is deeply tasty.

Step 2: Prepare the Salmon

This Salmon and Lentil Salad with Beets, Feta, and Dill Recipe really shines with perfectly cooked salmon. Place your salmon fillets, skin side down, on a baking sheet lined with foil or parchment, then brush generously with 1 to 2 tablespoons of the lemon-dill dressing. A quick sprinkle of salt elevates the fish even more. Broil just close enough to the heat source for 7 to 9 minutes until the salmon develops a gorgeous brown crust and flakes easily. The combination of broiling and the herbaceous dressing creates a tender piece of salmon bursting with flavor.

Step 3: Assemble Your Salad

Now comes the fun part — putting it all together! Flake the salmon into large chunks and add it to the lentils. Then fold in the sliced pickled beets, crumbled feta, toasted almonds, and fresh baby greens. Drizzle the remaining dressing over the salad and give everything a gentle toss so all the elements mingle. The mix of colors and textures here is incredibly satisfying: the bright reds, greens, creamy whites, and crunchy almonds make this a feast for your eyes as well as your taste buds. Garnish with extra dill and a sprinkle of cracked black pepper for that picture-perfect finish.

How to Serve Salmon and Lentil Salad with Beets, Feta, and Dill Recipe

A large white bowl filled with a colorful salad featuring a mix of layers: the bottom has dark green leafy kale, topped with bright pink beet slices and small dark lentils scattered throughout. On top, chunks of cooked pink salmon are placed, mixed with white crumbled cheese. Thin, light brown toasted almond slices are sprinkled over the salad, adding texture. Fresh sprigs of green dill are visible among the ingredients. The bowl is set on a white marbled surface, with a woman's hand holding black chopsticks gently touching the salad from above. A sliced lemon and a small bowl of almond slices are partially visible near the top left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few thoughtful garnishes can elevate your Salmon and Lentil Salad with Beets, Feta, and Dill Recipe to restaurant-quality. Fresh dill sprigs add a burst of fresh herbal aroma and a pretty green touch. A light sprinkle of lemon zest can brighten the dish even more, while an additional drizzle of olive oil lends a glossy finish that makes the salad irresistible.

Side Dishes

This salad is splendid on its own but pairs beautifully with warm, crusty bread or pita to scoop up every last bit. For a heartier meal, complement it with a simple roasted vegetable platter or a bowl of mild soup like a creamy butternut squash. The flavors in those dishes won’t overshadow the wonderful balance of earthiness and brightness in the salmon salad.

Creative Ways to Present

Want to impress your guests? Serve the Salmon and Lentil Salad with Beets, Feta, and Dill Recipe in individual glass jars or on crisp endive leaves as bite-sized appetizers. You might also layer it in a large glass bowl so the colors show through, inviting everyone to dig in. Presentation is all about showcasing the vibrant colors and inviting textures this salad has in abundance.

Make Ahead and Storage

Storing Leftovers

This Salmon and Lentil Salad with Beets, Feta, and Dill Recipe stores really well in the fridge for up to 2 days. Keep it in an airtight container to preserve freshness and prevent the greens from wilting. If possible, keep the dressing separate and toss just before serving to maintain a crisp texture.

Freezing

Freezing is not recommended for this salad due to the delicate textures of the salmon and fresh greens, as well as the creamy feta and almonds, which can become soggy or grainy after thawing. To enjoy your leftovers at their best, opt for refrigeration instead.

Reheating

If you want to warm up the salmon and lentils, gently heat them in a pan over low heat before assembling the salad. Use careful reheating to avoid overcooking the salmon. Fresh greens and feta are best added afterwards, cold, to retain their texture and flavor.

FAQs

Can I use other types of lentils for this recipe?

Absolutely! While black lentils or green Le Puy lentils are preferred for their firm texture and appearance, you can substitute brown lentils if needed. Just be mindful that cooking times and firmness may vary slightly.

Is it necessary to use pickled or marinated beets?

Using pickled or marinated beets adds a wonderful tang and sweetness that complement the dish perfectly. However, if you prefer fresh beets, roast and slice them yourself for an earthy, milder flavor and a slightly different texture.

Can this salad be made vegan or vegetarian?

You can easily make a vegetarian version by omitting the salmon and adding extra toasted almonds or chickpeas for protein. For a vegan option, substitute the feta with a plant-based cheese or simply skip it, while keeping the dressing flavorful with the fresh dill and lemon.

What if I don’t have fresh dill on hand?

Fresh dill is a key flavor in this salad, but if it’s not available, dried dill can be used sparingly. Alternatively, fresh herbs like flat-leaf parsley or tarragon can provide a different but still bright herbal note.

How do I ensure the salmon cooks evenly under the broiler?

Position the oven rack about 6 inches from the broiler element and keep a close eye while cooking. Rotate the pan halfway through cooking to promote even browning and avoid overcooking any section. Cooking times can vary depending on thickness, so test flakiness with a fork starting at 7 minutes.

Final Thoughts

This Salmon and Lentil Salad with Beets, Feta, and Dill Recipe is a wonderful celebration of fresh, vibrant ingredients coming together in perfect harmony. Whether you’re serving it as a main or a side, it delivers both nutrition and flavor without fuss. I hope you give it a try soon and enjoy every bite as much as I do—you might even find it becoming a favorite in your recipe rotation!

Salmon and Lentil Salad with Beets, Feta, and Dill Recipe

Ingredients You'll Need

How to Make Salmon and Lentil Salad with Beets, Feta, and Dill Recipe