Quick Lentil Salmon Salad
In this budget-friendly salmon recipe, canned salmon tops lentils, carrots and celery—ingredients you probably have on hand already. Fiber-rich lentils come in a variety of colors and they typically cook faster than dried beans, so they’re a great choice for a fast weeknight dinner.
Total cook time
- ¾ cup brown lentils,
- ½ cup chopped red onion plus 1/4 cup thinly sliced, , divided
- 2 cloves garlic, , minced
- ¾ teaspoon salt,
- ¼ cup extra-virgin olive oil,
- 3 tablespoons red-wine vinegar,
- ¾ teaspoon dried thyme,
- ¼ teaspoon ground pepper,
- 1 15-ounce can salmon, drained,
- 1 cup carrot ribbons,
- 1 cup sliced celery,
- 4 lemon wedges for serving,
Bring a medium saucepan of water to a boil. Add lentils and chopped onion, reduce heat to maintain a lively simmer and cook until the lentils are just tender, 11 to 13 minutes. Drain well.
Meanwhile, mash garlic and salt into a paste with the side of a chef’s knife (or a fork). Transfer to a medium bowl and whisk in oil, vinegar, thyme and pepper.
Remove any skin and/or bones from salmon; flake the salmon into a large bowl. Add sliced onion, carrot and 3 tablespoons of the dressing; gently toss to coat. Add celery and the lentils to the remaining dressing; gently stir to combine. Divide the lentils among 4 bowls, top with the salmon salad and serve with lemon wedges.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.