Mediterranean Salmon & Lentil Salad Recipe

Serves

Cook Time

15 min

Total Time

35 min

Main Course

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American 🇺🇸

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Enjoy a delicious and refreshing Salmon with Lentil and Feta Salad‚Äîa perfect light meal that‚‘s packed with protein, fresh vegetables, and Mediterranean flavors! Topped with a lemon-Dijon vinaigrette and served with tender salmon, this recipe by Chef Healthy Henry is healthy, simple, and full of flavor.

Ingredients

Salad:

1 cup uncooked brown lentils (yields ~2 cups cooked)
1 cup lightly steamed broccoli florets
1 cup red bell pepper, diced
1 cup seedless cucumber, diced
½ cup finely chopped red onion
½ cup crumbled feta cheese

Salmon:

1 lb salmon fillet, rinsed and patted dry (yields 4 servings at 4 oz each)
1 tbsp olive oil
Salt and freshly ground black pepper

Lemon-Dill Vinaigrette:

¼ cup lemon juice
⅓ cup chopped fresh dill
2 tsp Dijon mustard
¼ tsp kosher salt
Freshly ground black pepper, to taste
¼ cup olive oil

Directions

Cook the Lentils In a medium saucepan, simmer lentils in water (or vegetable broth) for 18–20 minutes, or until tender but not mushy. Drain and let cool.
Make the Vinaigrette In a large bowl, whisk together lemon juice, dill, mustard, salt, and pepper. Slowly whisk in the olive oil to emulsify.
Toss the Salad Add the cooled lentils, broccoli, bell pepper, cucumber, red onion, and feta to the bowl with the vinaigrette. Toss well to combine and coat.
Cook the Salmon Heat 1 tbsp olive oil in a nonstick or cast iron skillet over medium-high heat. Season salmon with salt and pepper. Sear skin-side down (if using skin-on) for 4 minutes. Flip and cook for another 3–4 minutes, or until cooked through. Let rest, then portion into 4 servings (4 oz each).
Assemble & Serve Spoon the lentil salad onto bowls or plates. Top with salmon. Garnish with extra dill and lemon wedges, if desired.

Protein Flip™ Note: This recipe flips the protein script by pairing a modest 4 oz serving of salmon with a hearty portion of lentils and fiber-rich vegetables. It delivers 35–36g of protein, 9–10g of fiber, and a 1:3 plant-to-animal protein ratio — ideal for digestive comfort, satiety, and sustainability.