This vibrant salad combines tender lentils with flaky salmon for a nutritious and satisfying meal. Perfect for a quick lunch or light dinner, it’s packed with flavor and wholesome ingredients that will keep you energized.
Prep Time15 min
Cook Time15 min
Total Time30 min
Difficulty
Medium
Tips For Better Flavor
Rinse the lentils well before cooking to remove any debris.
Use fresh or canned salmon, but drain it well if using canned to avoid sogginess.
Let the salad cool slightly before serving to allow the flavors to meld together.
Ingredients
0/12
Why This Recipe Is So Loved
This salad is packed with protein and fiber, making it both filling and nutritious. The combination of tender lentils and flaky salmon provides a satisfying texture and rich flavor. It's a perfect meal for a healthy lunch or light dinner.
Step 1
Cook the lentils in a small pot with just enough water to cover them. Let them simmer over medium heat until they're tender, which usually takes about 10 to 15 minutes. Once they're done, set them aside to cool.
Step 2
Preheat your oven’s broiler and position the rack about 6 inches from the heat. Place the salmon under the broiler and cook it until it flakes easily with a fork, around 5 to 7 minutes per side. When it’s cooked through, chop it up and let it cool.
Step 3
While the salmon is cooking, heat a small skillet over medium-high heat and cook the bacon until it’s nice and crispy, about 7 to 10 minutes. Chop the bacon once it’s cool enough to handle.
Step 4
In a large bowl, combine the cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber. In a separate small bowl, whisk together balsamic vinegar, olive oil, garlic, mustard, salt, and pepper. Drizzle this dressing over the salad and gently toss everything together until it’s well coated.
173
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Inspiration
Serve the salad on a bed of mixed greens or alongside crusty bread for a complete meal. It also pairs well with a light lemon vinaigrette or a dollop of Greek yogurt for extra creaminess.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may absorb more dressing over time, so toss gently before serving again to refresh the flavors.
Frequently Asked Questions
Can I use canned lentils instead of cooking them from scratch?
Yes, canned lentils can be used to save time. Just rinse and drain them well before adding to the salad.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and is opaque throughout, usually after 5-7 minutes per side under the broiler.
Can I skip the bacon or mozzarella if I want a vegetarian option?
Yes, you can omit both for a vegetarian version or substitute with plant-based alternatives.
What can I use instead of balsamic vinegar in the dressing?
You can substitute red wine vinegar or apple cider vinegar if you don’t have balsamic on hand.
How should I store leftovers and how long do they last?
Store leftovers in an airtight container in the fridge for up to 2 days. The salad is best eaten fresh.
Can I prepare any parts of this salad ahead of time?
Yes, lentils can be cooked and cooled in advance, and the dressing can be made ahead and refrigerated.
Is it okay to use other types of fish instead of salmon?
Yes, firm fish like trout or cod can be used as alternatives if you prefer.
What’s the best way to dice the red onion without it being too strong?
Rinse diced red onion under cold water for a minute to reduce its sharpness before adding to the salad.
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