Salmon and Lentil Salad with Beets, Feta, and Dill Recipe
This Salmon and Lentil Salad is a hearty and nutritious dish combining tender black lentils, flaky broiled salmon, tangy pickled beets, and a bright lemon-dill dressing. It’s a perfect blend of flavors and textures, ideal for a healthy lunch or light dinner. The salad is enhanced with toasted almonds, creamy feta, and fresh greens, making it both satisfying and refreshing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Salad
- Method: Broiling
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
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
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 the lentils, bay leaf, and 4 cups of water in a medium saucepan and bring to a boil. Reduce heat and simmer, partially covered, until the lentils are tender, about 25 minutes. Drain, discard bay leaf, and transfer lentils to a large mixing or serving bowl.
- Prepare 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 until fully combined.
- Toss Lentils with Dressing: Pour half of the dressing into the bowl of warm lentils and toss to coat thoroughly. Season lentils with an additional 1/4 tsp. salt. Dressing warm lentils enhances flavor absorption. At this time, toast almonds if desired.
- Broil Salmon: Position an oven rack 6 inches from the broiler and preheat broiler to HIGH. Place salmon skin-side down on a foil- or parchment-lined baking sheet. Spoon 1 to 2 Tbsp. of the lemon-dill dressing over the salmon, brushing to coat all sides. Season salmon evenly with 1/4 tsp. kosher salt.
- Cook Salmon: Broil salmon until opaque with a deep brown crust, about 7 to 9 minutes depending on thickness, rotating pan halfway through for even browning.
- Flake Salmon: Use a fork to gently flake the broiled salmon into chunks. Discard skin.
- Assemble Salad: Add flaked salmon, sliced beets, crumbled feta, toasted almonds, and baby greens to the bowl with the dressed lentils. Pour in remaining dressing and toss gently to combine. Garnish with extra fresh dill and cracked black pepper if desired.
Notes
- Toast almonds to amplify their flavor either on the stovetop over medium heat for 4 to 6 minutes, shaking often, or bake in the oven at 350ºF for 7 to 10 minutes until golden.
- Pickled or marinated beets are available in the produce section near pre-chopped veggies or the olive bar in some stores. Love Beets is a recommended brand.
- Make-ahead tip: Lentils can be boiled up to 2 days in advance and dressing prepared 1 to 2 days ahead.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or near room temperature. Refresh flavors with fresh herbs, nuts, or a squeeze of lemon before serving.
