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This Salmon and Lentil Salad is a nourishing, flavorful meal that feels elegant yet simple. It combines flaky salmon, earthy lentils, crisp vegetables, and a zesty lemon-dill vinaigrette for a symphony of textures and tastes. This salmon and lentil salad is a complete, energizing dish perfect for any occasion.

Why You’ll Love This Salmon and Lentil Salad

Complete meal: Protein, complex carbs, and veggies in one bowl.
Divine texture contrast: Tender salmon, firm lentils, and crunchy cucumber.
Versatile and forgiving: Easy to adapt with ingredients you have.
Better next day: Flavors deepen, perfect for make-ahead lunches.

Ingredients & Tools

2 salmon fillets (about 150g each), skin on or off
1 cup Puy lentils or brown lentils, rinsed
1 large cucumber, diced
1 ripe avocado, diced
1/2 red onion, finely chopped
1/4 cup fresh dill, chopped
2 tbsp extra virgin olive oil
1 lemon, juiced
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and black pepper to taste

Tools: A medium saucepan, a large mixing bowl, a small bowl for the dressing, and a non-stick skillet or baking sheet.

Notes: The quality of your ingredients really shines through here. Using good olive oil and fresh lemon juice in the dressing makes a world of difference—it should be bright and zingy, cutting through the richness of the salmon beautifully.

Nutrition (per serving)

Calories:	520 kcal
Protein:	35 g
Fat:	25 g
Carbs:	40 g
Fiber:	15 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Don’t overcook the lentils! You want them to be tender but still hold their shape, with a slight bite. Mushy lentils will make the salad textureless and sad. Keep a close eye on them during the last few minutes of cooking.
What’s the deal with Puy lentils? Also known as French lentils, they hold their shape exceptionally well after cooking, making them ideal for salads. If you can’t find them, standard brown or green lentils work just fine.
Pat that salmon dry. Before you season and cook the salmon, use a paper towel to pat the fillets completely dry. This is the secret to getting a beautifully crisp sear on the outside instead of a steamy, pale piece of fish.
Dice your avocado last. To prevent it from browning too much while you prepare the other components, chop the avocado right before you’re ready to assemble the final salad. A little squeeze of lemon juice over it also helps.

How to Make Salmon and Lentil Salad

Step 1: First, let’s cook the lentils. Place the rinsed lentils in a medium saucepan and cover them with about 3 cups of water—you want at least an inch of water above the lentils. Bring it to a boil, then reduce the heat to a gentle simmer. Let them cook uncovered for about 20-25 minutes. You’ll know they’re done when they’re tender but not mushy. Drain them well in a colander and let them cool slightly.

Step 2: While the lentils are cooking, you can make the dressing. In your small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic. Season generously with salt and pepper. Give it a taste—it should be tangy and vibrant. If it’s too sharp, add a touch more olive oil. Set this aside for the flavors to meld.

Step 3: Now, for the star of the show: the salmon. Pat the fillets completely dry with paper towels and season both sides with salt and pepper. Heat a non-stick skillet over medium-high heat. You don’t need oil if it’s a good non-stick pan. Place the salmon skin-side up (if it has skin) and cook for about 4-5 minutes, until you see a golden-brown crust forming. Flip it carefully and cook for another 3-4 minutes, or until the salmon is cooked to your liking and flakes easily with a fork.

Step 4: Let’s assemble the salad base. In your large mixing bowl, combine the warm, drained lentils, diced cucumber, red onion, and most of the chopped dill (save a little for garnish). Pour about two-thirds of the dressing over the lentil mixture and toss everything gently to combine. The warm lentils will soak up that dressing beautifully.

Step 5: Gently fold in the diced avocado. You want to be careful here to keep those creamy chunks intact. Divide the lentil and avocado mixture between two serving bowls. Flake the cooked salmon into large, beautiful pieces over the top of each salad. Drizzle the remaining dressing over the salmon and lentils, and finish with a final sprinkle of the reserved fresh dill and another crack of black pepper. Serve immediately while the salmon is still a little warm.

Storage & Freshness Guide

Fridge: Store components separately for up to 2 days; combine just before serving.
Freezer: Not recommended due to texture changes in lentils, vegetables, and avocado.
Reviving: Bring to room temperature; refresh with extra lemon juice and fresh herbs.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula provides a lovely, light counterpoint to the hearty lentils and rich salmon, making the whole meal feel even more balanced.
Crusty, warmed sourdough bread — There’s nothing better than a piece of good bread to sop up any extra lemony dressing left at the bottom of the bowl. It’s pure comfort.
Roasted asparagus or green beans — Their slightly charred, savory flavor complements the earthiness of the lentils and adds another beautiful green element to your plate.

Drinks

A crisp Sauvignon Blanc — Its citrusy and herbaceous notes are a perfect match for the dill and lemon in the salad, cutting through the oiliness of the salmon flawlessly.
A chilled glass of sparkling water with lemon — For a non-alcoholic option, this keeps things light and refreshing, cleansing the palate between bites of the flavorful salad.
A light-bodied Pinot Noir — If you prefer red wine, a Pinot Noir with its red fruit notes and low tannins won’t overpower the delicate flavor of the salmon.

Something Sweet

Lemon sorbet — It’s a clean, bright, and palate-cleansing finish that echoes the citrus notes from the salad without feeling too heavy.
Almond biscotti for dipping — Their subtle nuttiness and satisfying crunch are a lovely, simple way to end the meal, especially with a cup of coffee.
Fresh berries with a dollop of Greek yogurt — It’s light, healthy, and feels like a treat, providing a sweet and slightly tart conclusion.

Top Mistakes to Avoid

Overcooking the salmon. Dry, chalky salmon is a real tragedy. Remember, it continues to cook for a minute after you take it off the heat. You’re aiming for a tender, slightly translucent center that flakes apart.
Dressing a cold lentil salad. The flavor absorption is so much better when the lentils are still a little warm. Tossing them with the dressing while warm allows them to drink it all in, resulting in a much more flavorful base.
Not seasoning the dressing enough. The lentils and salmon need a well-seasoned partner. Be bold with the salt and pepper in your vinaigrette—taste it and make sure it has a real punch before you dress the salad.
Mixing the avocado in too vigorously. You’ve spent time dicing that beautiful, creamy avocado. If you stir it in too aggressively, you’ll end up with a mushy, green-tinged lentil mixture instead of distinct, lovely chunks.

Expert Tips

Tip: For an extra flavor boost, cook your lentils in vegetable or chicken broth instead of water. It adds a subtle depth that makes the salad taste even more complex and restaurant-quality.
Tip: If you have time, let the dressed lentil and vegetable mixture sit for 15-20 minutes before adding the salmon and avocado. This “marinating” time allows the flavors to really penetrate the lentils.
Tip: To get a super-crispy skin on your salmon, press it down gently with a spatula for the first 30 seconds of cooking. This maximizes the surface area contact with the hot pan for that perfect sear.
Tip: If you’re meal-prepping, keep the components separate. Store the dressed lentils, chopped veggies, and flaked salmon in their own containers. Combine them just before eating to maintain the best textures.

FAQs

Can I use canned lentils instead of dry?
You absolutely can, and it will save you a lot of time! Just be sure to drain and rinse them very well to remove the excess sodium and that canning liquid taste. Since they’re already cooked, you’ll just need to toss them with the dressing and other ingredients. The texture might be a little softer than if you cooked your own, but it’s a fantastic shortcut for a busy day.

How can I tell when the salmon is perfectly cooked?
The best method is to use the tip of a sharp knife to peek into the thickest part of the fillet. You’re looking for the flesh to be opaque and to flake apart easily, but with a hint of a darker, translucent pink in the very center—it will continue to cook from residual heat. An instant-read thermometer should read about 52-54°C for medium.

Is it okay to eat this salad cold?
It’s more than okay—it’s delicious! This salad is fantastic served warm, at room temperature, or straight from the fridge. I often make a bigger batch to have cold lunches for a couple of days. The flavors are still wonderful, though the avocado is best added fresh each time.

Can I use a different type of fish?
Of course! This recipe is very adaptable. Pan-seared tuna would be incredible, or even some flaky white fish like cod or halibut. Just adjust the cooking time accordingly based on the thickness and type of fish you choose. The key is a firm, flaky fish that won’t get lost among the lentils.

My dressing is too oily. How can I fix it?
No worries, this is an easy fix! Just whisk in a bit more lemon juice or even a teaspoon of water to re-emulsify and balance it out. The acid will cut through the oiliness. Remember, the ratio for a basic vinaigrette is about 3 parts oil to 1 part acid, but you can always adjust it to your personal taste.

Salmon And Lentil Salad

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, global

Servings 2

Total Time 40 minutes

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Make this easy Salmon and Lentil Salad for a protein-packed, flavorful meal. Perfect for lunch or dinner. Get the simple, delicious recipe now!

Ingredients

For the Salad:

2 salmon fillets (about 150g each, skin on or off)
1 cup Puy lentils or brown lentils (rinsed)
1 large cucumber (diced)
1 ripe avocado (diced)
1/2 red onion (finely chopped)
1/4 cup fresh dill (chopped)

For the Dressing:

2 tbsp extra virgin olive oil
1 lemon (juiced)
1 tsp Dijon mustard
1 small garlic clove (minced)
Salt and black pepper (to taste)

Instructions

01
First, let's cook the lentils. Place the rinsed lentils in a medium saucepan and cover them with about 3 cups of water—you want at least an inch of water above the lentils. Bring it to a boil, then reduce the heat to a gentle simmer. Let them cook uncovered for about 20-25 minutes. You’ll know they’re done when they’re tender but not mushy. Drain them well in a colander and let them cool slightly.
02
While the lentils are cooking, you can make the dressing. In your small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic. Season generously with salt and pepper. Give it a taste—it should be tangy and vibrant. If it’s too sharp, add a touch more olive oil. Set this aside for the flavors to meld.
03
Now, for the star of the show: the salmon. Pat the fillets completely dry with paper towels and season both sides with salt and pepper. Heat a non-stick skillet over medium-high heat. You don’t need oil if it’s a good non-stick pan. Place the salmon skin-side up (if it has skin) and cook for about 4-5 minutes, until you see a golden-brown crust forming. Flip it carefully and cook for another 3-4 minutes, or until the salmon is cooked to your liking and flakes easily with a fork.
04
Let’s assemble the salad base. In your large mixing bowl, combine the warm, drained lentils, diced cucumber, red onion, and most of the chopped dill (save a little for garnish). Pour about two-thirds of the dressing over the lentil mixture and toss everything gently to combine. The warm lentils will soak up that dressing beautifully.
05
Gently fold in the diced avocado. You want to be careful here to keep those creamy chunks intact. Divide the lentil and avocado mixture between two serving bowls. Flake the cooked salmon into large, beautiful pieces over the top of each salad. Drizzle the remaining dressing over the salmon and lentils, and finish with a final sprinkle of the reserved fresh dill and another crack of black pepper. Serve immediately while the salmon is still a little warm.