Salmon Lentil Salad

2
iamalthea 0

"A nice, filling salad that can be eaten warm or cold."

Ingredients 30 m {{adjustedServings}} servings 638 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.
  4. Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.
  5. Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
  6. Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.
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Seven-Layer Salad

This is a salad your guests will enjoy seeing just as much as eating.

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Reviews 2

  1. 2 Ratings

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mrs. kosmos
6/13/2013

I made a few minor changes, so I am rating it as I prepared it, not as written. Changes: I used a 7.5 oz can of salmon instead of a 5 oz fillet. I doubled all the other ingredients except the onion and garlic because I was worried too much of the raw veggies would overpower the other flavors. I cooked the lentils in half chicken broth and half water for more flavor. I used regular bacon and white onion. Specifics: Since it doesn't specify which kind of lentils or mustard, as an FYI, I used red lentils and dijon mustard. It was really good. I'll probably start making this regularly.

Rocío
9/23/2013

I have done it twice,. Its soo good.. I