One-Pot Salmon, Spinach and Lentil Salad Recipe

Introduction

This one-pot salmon, spinach, and lentil salad is a wholesome, flavorful dish that comes together quickly and easily. Packed with protein and fresh vegetables, it’s perfect for a nutritious weeknight meal served warm with crusty bread.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds skinless salmon, cut into 1-inch cubes
• Kosher salt and pepper
• 1 cup thinly sliced scallions
• 1 garlic clove, grated
• 3 tablespoons lemon juice
• 5 ounces baby spinach
• 1 medium zucchini (about 8 ounces), grated and squeezed to remove excess liquid (about 1 packed cup)
• 2 (14-ounce) cans lentils, drained
• 4 ounces cherry tomatoes, halved
• ¼ cup chopped dill, plus more for garnish
• Crusty bread, for serving

Instructions

1. Step 1: In a large Dutch oven, heat the olive oil over medium heat. Season the salmon cubes with salt and pepper, then add them to the pot. Scatter half of the sliced scallions over the salmon and cook, turning occasionally, until the fish is lightly golden in spots, about 5 minutes.
2. Step 2: Add the grated garlic and gently stir for about 1 minute until fragrant, trying to keep the fish as intact as possible (it’s fine if it flakes apart). Drizzle the salmon with 1 tablespoon of lemon juice, top with baby spinach, cover the pot, turn off the heat, and let it stand for 2 minutes until the salmon is cooked to medium.
3. Step 3: Add the grated zucchini, drained lentils, cherry tomatoes, chopped dill, remaining scallions, and the remaining 2 tablespoons lemon juice to the pot. Season with salt and pepper, then gently fold everything together until well combined.
4. Step 4: Divide the salad among 4 bowls and garnish each with additional dill.
5. Step 5: Serve the salad warm alongside crusty bread for a satisfying meal.

Tips & Variations

• Use fresh or frozen salmon depending on availability, just be sure to thaw frozen fish completely before cooking.
• Swap zucchini for grated cucumber or add finely chopped bell peppers for extra crunch and color.
• If you prefer a tangier flavor, add a splash of vinegar or extra lemon juice before serving.
• For a dairy-free option, avoid serving with buttered bread and choose a nice crusty baguette instead.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat or enjoy cold as a salad. Avoid microwaving directly to keep the salmon from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lentils other than canned?

Yes, you can use dried lentils but be sure to cook them fully before adding to the salad. Canned lentils save time and work well for this recipe.

Is it okay if the salmon flakes apart during cooking?

Absolutely. Some flaking is normal and helps distribute the salmon flavor throughout the salad, so don’t worry if it breaks apart slightly.

One-Pot Salmon, Spinach and Lentil Salad Recipe

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★★★★★

4.8 from 151 reviews

• Author: Mariam
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A vibrant and healthy one-pot salmon and lentil salad featuring tender salmon cubes cooked with fresh spinach, zucchini, cherry tomatoes, and dill, all seasoned with lemon juice and garlic. Easy to prepare and perfect for a nutritious lunch or dinner.

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Ingredients

Scale 1x2x3x

Salmon and Cooking

• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds skinless salmon, cut into 1-inch cubes
• Kosher salt and pepper
• 1 cup thinly sliced scallions
• 1 garlic clove, grated
• 3 tablespoons lemon juice

Salad Base

• 5 ounces baby spinach
• 1 medium zucchini (about 8 ounces), grated and squeezed to remove excess liquid (about 1 packed cup)
• 2 (14-ounce) cans lentils, drained
• 4 ounces cherry tomatoes, halved
• ¼ cup chopped dill, plus more for garnish
• Crusty bread, for serving

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Instructions

1. Heat oil and cook salmon: In a large Dutch oven, heat the olive oil over medium heat. Season the salmon cubes with kosher salt and pepper, then add them to the pot. Scatter half of the sliced scallions over the salmon. Cook, turning occasionally, until the fish is lightly golden in spots, about 5 minutes.
2. Add garlic and spinach, cover and rest: Add the grated garlic and gently stir until fragrant, about 1 minute, trying to keep the salmon pieces as intact as possible. Drizzle 1 tablespoon of lemon juice over the salmon. Top with the baby spinach, cover, turn off the heat, and let it stand for 2 minutes to allow the salmon to cook to medium.
3. Combine remaining ingredients: Add the grated zucchini, drained lentils, halved cherry tomatoes, chopped dill, remaining scallions, and the remaining 2 tablespoons of lemon juice. Season with salt and pepper to taste and gently fold until everything is well combined.
4. Serve: Divide the salad among 4 bowls, garnish with extra dill, and serve warm with crusty bread on the side.

Notes

• This recipe keeps the salmon tender by cooking it gently and resting it covered off the heat.
• Grating and squeezing the zucchini removes excess moisture, preventing the salad from becoming watery.
• Using canned lentils saves preparation time and adds a hearty texture to the salad.
• For extra flavor, crusty bread is recommended as an accompaniment.
• Fresh dill adds brightness and pairs well with salmon.

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: salmon salad, lentil salad, one-pot meal, healthy dinner, Mediterranean diet, quick salmon recipe