Warm Spinach, Lentil And Salmon Salad Recipe

Name: Warm Spinach, Lentil And Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 9 oz salmon fillet; 1 None red onion, thinly sliced; 4 oz baby spinach; 1 can (15 oz) lentils, drained and rinsed; 1 None lemon, peel grated plus 1 tbsp juice; 1 tbsp drained baby capers; 1 None long red chili pepper, seeded and chopped; 1/2 cup plain yogurt; 1 clove garlic, crushed

Servings: persons

1
Heat 1 tbsp of the oil in large skillet on high heat. Season the salmon, then add to the pan, and cook for 2-3 mins. Turn the fish over and cook for a further 1-2 mins. Carefully lift the salmon out of the pan and peel off the skin.
2
Wipe skillet clean. Heat the remaining 3 tbsp oil in the skillet on medium heat. Saute the onion for 1-2 mins, until tender. Add the spinach and lentils and cook, stirring, until the leaves begin to wilt. Mix in half the lemon peel, lemon juice, capers and chili pepper and season to taste. Spoon the lentil mixture onto a platter.
3
Mix the yogurt and garlic in a small bowl and season to taste.
4
Flake the salmon over the lentil mixture. Dollop with yogurt and sprinkle with remaining lemon peel.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup olive oil, 9 oz salmon fillet, 1 None red onion, thinly sliced, 4 oz baby spinach, and more.

Yes, Warm Spinach, Lentil And Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Spinach, Lentil And Salmon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions