Smoked Salmon and French Lentil Salad

Earthy green lentils and rich hot-smoked salmon tossed with shredded carrots, capers, and a sharp Dijon-dill vinaigrette.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: French
• Difficulty: Easy
• Cost: $6.27/serving

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• healthy
• tangy
• rich
• fresh
• quick
• smoky

Ingredients

• 1 cup brown lentils (dry, sorted and rinsed)
• 3 cup water
• 8 ounce smoked salmon (hot-smoked, skin removed and flaked)
• 1 cup shredded carrots (shredded)
• 2 tablespoon capers (drained)
• 0.25 cup fresh dill (chopped)
• 3 tablespoon olive oil (extra virgin)
• 2 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Add 1 cup sorted brown lentils and 3 cups water to a medium saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender yet firm.
2. Drain any excess water from the lentils and spread them onto a plate to cool for 5 minutes.
3. In a medium bowl, whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Add the warm lentils, 1 cup shredded carrots, 2 tablespoons drained capers, and 1/4 cup chopped fresh dill to the dressing, tossing well so the lentils absorb the flavors.
5. Gently fold in 8 ounces flaked hot-smoked salmon and portion into airtight lunch containers.

Notes

Lentils hold their texture exceptionally well for up to 4 days in the fridge without turning soggy.

Nutrition (per serving)

• Calories: 400
• Protein: 25.5 g
• Carbohydrates: 35.9 g
• Fat: 18 g
• Fiber: 6.6 g
• Sodium: 1324 mg
• Saturated Fat: 2.8 g
• Sugar: 2.4 g
• Cholesterol: 2 mg