Imagine a dish that effortlessly combines the rich, buttery texture of perfectly baked salmon with the earthy, protein-packed goodness of lentils, all brightened by the delicate, aromatic touch of Meyer lemon. This isn't just another salad—it's a culinary journey that elevates home cooking from mundane to magnificent. Whether you're a busy professional seeking a quick, nutritious meal or a food enthusiast craving restaurant-quality flavors, this Salmon Lentil Salad is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 salmon fillets
- 1 cup cooked lentils
- 1 Meyer lemon, juiced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh dill for garnish
Instructions
- Begin by preparing the ingredients. If you haven't done so already, cook the lentils according to package instructions. Typically, this involves rinsing the lentils and simmering them in water for about 15-20 minutes until tender. Once cooked, drain and set aside to cool.
- Preheat your oven to 375°F (190°C). While the oven is heating, prepare the salmon fillets by patting them dry with paper towels. This will help achieve a nice sear.
- In a small bowl, combine the juice of the Meyer lemon, olive oil, salt, and pepper. Whisk the mixture until well blended. This will serve as your marinade and dressing.
- Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased. Drizzle half of the lemon-olive oil mixture over the fillets, ensuring they are well coated. Reserve the other half for later.
- Once the oven is preheated, bake the salmon for about 15-20 minutes, or until the fish flakes easily with a fork and is cooked through. The exact time may vary depending on the thickness of the fillets.
- While the salmon is baking, prepare the lentil salad. In a large mixing bowl, combine the cooked lentils with the remaining lemon-olive oil mixture. Toss gently to coat the lentils evenly.
- Once the salmon is done, remove it from the oven and let it rest for a couple of minutes. Flake the salmon into large pieces using a fork.
- Gently fold the flaked salmon into the lentil salad, being careful not to break it up too much. Taste and adjust the seasoning with additional salt and pepper if needed.
- To serve, divide the salmon lentil salad among four plates. Garnish each serving with fresh dill for an added burst of flavor and a touch of color.
- Enjoy your Salmon Lentil Salad with Meyer Lemon as a light lunch or a refreshing dinner option!
Tips
- Choose Fresh Ingredients: Select wild-caught salmon and high-quality French green or brown lentils for the best flavor and texture.
- Pat Salmon Dry: Always thoroughly pat your salmon fillets dry before cooking to ensure a beautiful, crisp exterior.
- Don't Overcook Salmon: Aim for a slightly translucent center—salmon continues cooking after removing from heat and should remain moist.
- Lentil Tip: Rinse lentils before cooking and avoid adding salt until after they're cooked to prevent them from becoming tough.
- Enhance Flavor: Toast your dill slightly before garnishing to release its essential oils and intensify its aromatic profile.
- Make Ahead: This salad tastes even better after the flavors have melded, so it's perfect for meal prep or next-day lunches.
- Customize: Feel free to add roasted vegetables or swap dill for other herbs like chives or parsley to suit your taste.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 80mg
