|Preparation Time||15 Minutes|
|Cook Time||20-30 Minutes|
|Total Time||35-45 Minutes|
|Category||Beans & Legumes; Seafood|
|Meal||Brunch; Lunch; Dinner; Snack|
|Type||Appetizer; Dessert; Main dish; Side dish|
|Diet||Heart Healthy; High Protein|
1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil
1 medium red bell black pepper seeded and diced
1 cup diced seedless cucumber
1/2 cup finely chopped red onion
2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
2 7-ounce cans salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in olive oil.
Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
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.
Calories: 354 cal
Saturated fat: 3g
Monounsaturated fat: 12g