30-Minute Warm Salmon and Lentil Salad
A protein-packed salad featuring perfectly seared salmon over a bed of mixed greens, warm lentils, and Mediterranean-inspired toppings. The lemon-dill vinaigrette brings bright, herbaceous flavors that complement the rich salmon and earthy lentils. Crumbled feta, kalamata olives, and toasted walnuts add texture and depth, while red onions provide a mild bite. This satisfying salad works beautifully as a light dinner or substantial lunch, offering a perfect balance of healthy fats, lean protein, and fiber-rich legumes.
Ingredients
- 1 tsp dill, fresh, chopped
- 1 Tbsp lemon juice
- 5 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 lb salmon, skinless filets if available
- ½ cup walnuts, halves or pieces
- ¼ red onions, diced
- 1 Tbsp cooking oil
- 2 cups cooked lentils
- 8 oz salad greens, of choice
- 4 oz feta cheese, crumbled
- ⅓ cup kalamata olives, pitted
Instructions
- 1
Soak red onions in cool water if you prefer less bite, then drain before using
- 2
Remove salmon from marinade and discard marinade, then season with salt and pepper
- 3
Heat cooking oil in a large skillet over medium-high heat
- 4
Add salmon and cook on both sides until golden brown and cooked through
- 5
Warm lentils briefly in the microwave
- 6
Slice salmon into individual portions or chop into bite-sized pieces if needed
- 7
Spread greens on serving plates
- 8
Top with crumbled feta, red onions, walnuts, olives, and warm lentils
- 9
Place salmon on each salad and drizzle with remaining vinaigrette
Tips
Use pre-cooked lentils for convenience, or cook from dried using half the amount and following package directions.
Soaking diced red onions in cool water reduces their sharpness - drain well before using.
Toast the walnuts in a dry pan for 2-3 minutes to enhance their nutty flavor.
Good to Know
Refrigerate assembled salad for up to 2 days. Store dressing separately and add just before serving.
Cook lentils and make vinaigrette up to 2 days ahead. Prepare toppings day of serving.
Serve immediately while salmon and lentils are still warm for best texture and flavor.
Common Mistakes
Don't overcook salmon to avoid dry, flaky texture - cook just until opaque throughout.
Warm lentils before assembling to prevent cooling down the salmon.
Substitutions
FAQ
Can I use canned lentils instead of pre-cooked?
Yes, drain and rinse canned lentils, then warm them briefly in the microwave or on the stovetop before adding to the salad.
How long will this salad keep in the refrigerator?
The assembled salad will keep for up to 2 days refrigerated, but it's best eaten fresh while the salmon is still warm.
Can I make this salad with cold salmon instead?
Absolutely! Use leftover cooked salmon or cook it ahead and let it cool. The salad will be equally delicious served cold.