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Home > Lemony lentil salad with salmon

Lemony lentil salad with salmon

Recipe Information

Servings 6
Preparation Time 15 Minutes
Cook Time 20-30 Minutes
Total Time 35-45 Minutes
Difficulty Easy
Category Beans & Legumes; Seafood
Meal Brunch; Lunch; Dinner; Snack
Type Appetizer; Dessert; Main dish; Side dish
Subtype Salad
Cook Method Boiling
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.


Nutrition (per serving)

  • Calories: 354 cal

  • Fat: 18g

  • Saturated fat: 3g

  • Monounsaturated fat: 12g

  • Cholesterol: 31mg

  • Carbohydrates: 25g

  • Protein: 24g

  • Fiber: 9g

  • Sodium: 194mg

  • Potassium: 743mg