This super fresh, hearty salmon salad combines crunchy vegetables and nutritious lentils to create a colorful, satisfying meal-in-a-bowl.
When I think of lunch salads, I’ll admit I sometimes picture a sad bowl of limp greens that leaves me hungry an hour later. Despite creating many vibrant salad recipes, I prefer lunches that are filling and balanced. Salads don’t have to be diet food — they can be hearty, flavorful meals that keep you energized.
This Fennel, Lentil, and Salmon Salad embodies that idea. Instead of letting greens dominate, I build the salad around substantial, nutrient-dense ingredients: peppery arugula, fiber-rich red lentils, omega-3-packed salmon, and crisp fennel and radishes. A bright lemon vinaigrette ties everything together, adding zing without weighing the dish down.
Helpful Tips for Making this Salmon Salad
- Swap the lentils: Red lentils cook quickly and become tender while absorbing flavors well. You can cook them ahead and refrigerate until needed. If you need to save time, use canned green lentils: rinse, drain, and pat dry before adding to the salad.
- Swap the salmon: Fresh salmon cooks fast—pan-sear it a few minutes per side, then let it rest while you assemble the salad. If you prefer not to cook, use two cans of boneless, skinless salmon, drained and flaked. Hot-smoked salmon is another tasty option; its smoky-sweet profile adds depth.
- Make-ahead options: This salad holds up well when prepared ahead. You can assemble it up to 1 day in advance, dressing and all. For best texture, use sturdier greens like baby spinach if making ahead, or pack arugula separately and add it just before serving to keep it crisp.
- Keep the lemon dressing on hand: The simple lemon vinaigrette is versatile and stores well in the fridge. It’s a great staple to have for quick salads and prevents reaching for processed dressings.
Fennel, Lentil, and Salmon Salad
20
15
35
4 servings
Marie Asselin, FoodNouveau.com
Ingredients
- For the lemon dressing
- 1/4 cup 60 ml extra-virgin olive oil
- Finely grated zest and squeezed juice from 1/2 lemon (about 1 tsp zest and 2 tbsp juice)
- 1 tsp Dijon mustard
- 1 clove garlic, minced or grated
- 1/2 tsp kosher or fine sea salt
- Freshly ground black pepper, to taste
- For the salmon salad
- 1 cup 250 ml red lentils, rinsed and drained
- 1 tbsp 15 ml extra-virgin olive oil
- Kosher or fine sea salt and freshly ground black pepper, to season
- 8 oz 225 g skin-on salmon fillet
- 6 radishes
- 1 medium bulb fennel
- 2 large handfuls arugula
Instructions
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For the lemon dressing:
In a bowl combine the olive oil, lemon zest and juice, Dijon, minced garlic, salt, and black pepper. Whisk or shake vigorously in a jar until emulsified. Set aside. The dressing can be made in advance and keeps refrigerated for up to 2 weeks.
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For the salmon salad:
Add the rinsed red lentils to a medium saucepan and cover with about 1 inch (2 cm) of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 8 minutes, until al dente. Check toward the end to avoid overcooking. Drain and rinse under cold water; set aside. -
In a nonstick skillet over medium-high heat, warm 1 tablespoon olive oil until shimmering. Season the salmon flesh side with salt and pepper. Place salmon flesh-side down and cook about 3 minutes, flip and cook 2 more minutes. Transfer to a plate, cover loosely with foil, and let rest for 10 minutes.
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Very thinly slice the radishes using a sharp knife or mandoline. Trim fennel stalks, reserving some fronds for garnish, remove the outer layer if tough, halve the bulb, and thinly slice each half. Add the sliced fennel to a large salad bowl.
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Add arugula to the bowl, then the cooked lentils. Remove the salmon skin, flake the salmon into chunks, and add to the bowl. Drizzle with about 1/4 cup (60 ml) of the lemon dressing and gently toss to combine. Add the radish slices and fennel fronds, taste, and adjust seasoning or extra dressing as desired. Serve immediately.
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Make-ahead tip: Assemble up to 1 day ahead, keeping the arugula separate and adding it just before serving for best texture.
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Recipe credit: Inspired by Aran Goyoaga, Cannelle et Vanille.
Notes
Did you make this?
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