Salmon Lentil Salad


A nice, filling salad that can be eaten warm or cold.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
2 servings


  • ½ cup lentils, rinsed

  • 1 cup water, or as needed to cover

  • 1 salmon fillet

  • 1 slice Black Forest-style bacon (Optional)

  • ¼ red onion, diced

  • 5 small fresh mozzarella balls (boccaccini), cut into quarters (Optional)

  • ¼ cup diced cucumber, or to taste

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

  • 1 clove garlic, minced

  • 1 teaspoon mustard

  • salt and ground black pepper to taste


  1. Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.

  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.

  4. Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.

  5. Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.

  6. Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.

Nutrition Facts (per serving)

638 Calories
37g Fat
36g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 638
% Daily Value *
Total Fat 37g 47%
Saturated Fat 14g 70%
Cholesterol 98mg 33%
Sodium 272mg 12%
Total Carbohydrate 36g 13%
Dietary Fiber 15g 54%
Total Sugars 4g
Protein 39g
Vitamin C 6mg 30%
Calcium 58mg 4%
Iron 4mg 24%
Potassium 776mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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