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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
