Warm lentil and salmon salad

A smart, complete warm salad: tender lentils, flaky salmon and a shallot dressing. High in protein, fibre and omega-3, it is a balanced meal that is as good warm as it is cold.

Prep: 15 min  |  Cook: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 459 kcal · 42 g protein · 12 g carbohydrate · 26 g fat

Ingredients

• 250 g green lentils
• 4 salmon fillets
• 1 shallot
• 2 tbsp olive oil
• 1 tbsp mustard
• 1 tbsp vinegar

Method

1. Cook the lentils for 20 minutes, then drain.
2. Cook the salmon in a frying pan or in the oven.
3. Make a mustard and shallot dressing.
4. Toss the lentils with the dressing and top with the flaked salmon.

Nutritional benefits

Lentils provide plant protein, fibre and iron, while salmon offers protein and omega-3, which are good for the heart and cholesterol. This combination of pulses and oily fish makes a complete, filling and balanced meal. Delicious warm or cold.

Variations and substitutions

• With trout or mackerel.
• With herbs: dill, parsley.
• With crunchy vegetables: carrot, radishes.
• With smoked salmon for a quick cold version.

Storage and make-ahead

Keeps for 2 days in the fridge and can be eaten cold as a salad. Ideal for a lunchbox.

💡 Good to know

Dress the lentils while they are still warm: they absorb the dressing better and are far more flavourful.

Related reading

Discover more high-protein recipes · cholesterol-friendly recipes · healthy & balanced recipes · gluten-free recipes.

Ingredients in this recipe: lentils · salmon · shallot · olive oil · mustard.

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