Modified Lemony Lentil Salad with Salmon


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 328.5
  • Total Fat: 10.8 g
  • Cholesterol: 18.3 mg
  • Sodium: 362.3 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 13.9 g
  • Protein: 23.8 g

View full nutritional breakdown of Modified Lemony Lentil Salad with Salmon calories by ingredient
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Modified from Eating Well
Modified from Eating Well

Number of Servings: 6


    1/2 cup lemon juice
    1 Tbls chopped fresh dill
    2 teaspoons Dijon mustard
    1/4 teaspoon salt
    Freshly ground pepper to taste (very generous amount!)
    1/4 cup extra-virgin olive oil
    1 medium red bell pepper, seeded and diced
    3 roma tomatoes, chopped
    1/2 cup finely chopped onion
    2 1/4 cups lentils, measured dry
    2 6-ounce cans salmon , drained and flaked


To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, tomato, onion, lentils and salmon; toss to coat.

Serving Size: Makes 6 1.5-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.


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Member Ratings For This Recipe

  • This made 6 very generous servings with a great texture between the lentils and the crisp veggies. I found that it lacked little flavour (maybe because the salmon I used was lower-quality canned?), so I added a bit of very finely grated lemon zest and some dried tarragon. Delish! - 6/2/11

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