Description
A vibrant and nutritious Salmon and Lentil Salad featuring tender black lentils tossed in a zesty lemon-dill dressing, topped with broiled salmon, tangy pickled beets, creamy feta, toasted almonds, and fresh baby greens. This dish combines hearty protein with fresh, bright flavors, making it an excellent side or light main course.
Ingredients
For the Lentils and Dressing
- 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
For the Salmon and Salad
- 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
Instructions
- Boil Lentils. Combine lentils, bay leaf, and 4 cups of water in a medium saucepan and bring to a boil. Reduce heat and simmer partially covered for about 25 minutes until lentils are tender. Drain, discard bay leaf, and transfer lentils to a large mixing or serving bowl.
- Make Lemon-Dill Dressing. In a medium bowl or large liquid measuring cup, whisk together olive oil, dill, shallots, lemon juice, Dijon mustard, honey, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Pour half of the dressing over warm lentils and toss to coat. Season with an additional 1/4 tsp. salt. (Toast almonds while lentils cook if desired.)
- Broil Salmon. Preheat broiler with oven rack positioned about 6 inches from heat source. Place salmon fillets skin-side down on a foil- or parchment-lined baking sheet. Brush salmon with 1 to 2 Tbsp. of the remaining lemon-dill dressing and sprinkle evenly with 1/4 tsp. kosher salt. Broil for 7 to 9 minutes, rotating pan halfway through, until salmon is opaque and browned. Flake salmon with a fork and discard skin.
- Assemble Salad. In the bowl with dressed lentils, add flaked salmon, pickled beets, crumbled feta, toasted almonds, and baby arugula or kale. Pour remaining dressing over salad and toss gently to combine. Garnish with additional chopped fresh dill and cracked black pepper if desired.
Notes
- To toast almonds, place sliced almonds in a dry skillet over medium heat. Stir frequently until fragrant and lightly browned, about 3 to 5 minutes. Let cool before adding to the salad.
- Using warm lentils to dress allows them to absorb the flavors better, resulting in a more flavorful salad.
- If you prefer, substitute green Le Puy lentils for black lentils as they hold their shape well after cooking.
- Pickled beets add a nice tang and sweetness; fresh cooked beets can be used if pickled are unavailable but adjust dressing acidity accordingly.
- This salad can be served slightly warm or at room temperature for best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Broiling
- Cuisine: Mediterranean