Name: Protein-Packed Salmon Lentil Power Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: US
Ingredients: 1/2 cup green or brown lentils, rinsed; 1 cup water (or vegetable broth for extra flavor); 1 (6-ounce) salmon fillet, skin on or off; 1 slice thick-cut bacon (applewood smoked recommended); 1/4 cup red onion, finely diced; 5 fresh mozzarella balls (bocconcini), quartered; 1/4 cup cucumber, diced (or more to taste); 2 tablespoons balsamic vinegar (aged preferred); 2 tablespoons extra virgin olive oil; 1 clove garlic, minced; 1 teaspoon Dijon mustard; Sea salt and freshly ground black pepper, to taste

A vibrant and satisfying salad featuring flaky salmon, earthy lentils, and a tangy balsamic vinaigrette. Enjoy it warm for a comforting meal or chilled for a refreshing lunch.

Follow The Directions

01

Step

Rinse lentils thoroughly and place them in a small saucepan with water (or broth). Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain any excess liquid and set aside to cool.

02

Step

Preheat your oven's broiler and position a rack about 6 inches from the heat. Place the salmon fillet on a baking sheet, skin-side down if using skin-on. Broil until cooked through and easily flakes with a fork, approximately 5-7 minutes per side, depending on thickness. Let cool slightly, then flake the salmon into bite-sized pieces.

03

Step

In a skillet over medium-high heat, cook the bacon until crispy, about 7-10 minutes. Remove the bacon, drain excess fat on paper towels, and chop into small pieces.

04

Step

In a large bowl, combine the cooled lentils, flaked salmon, crispy bacon, red onion, mozzarella, and cucumber.

05

Step

In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper. Pour the vinaigrette over the lentil mixture and gently toss to coat evenly.

For an extra layer of flavor, try adding a handful of chopped fresh herbs like parsley, dill, or chives.
Feel free to substitute the bacon with pancetta or skip it altogether for a lighter salad.
If you don't have fresh mozzarella, feta cheese or goat cheese would be delicious alternatives.
The salad can be prepared ahead of time and stored in the refrigerator for up to 2 days. Add the vinaigrette just before serving.

Adah Bashirian

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.