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Quick Lentil Salmon Salad

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.


  • ¾ cup brown lentils
  • ½ cup chopped red onion plus ¼ 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.



AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 30 minutes
TOTAL TIME 30 minutes


Per serving 341 Calories
Total Fat 15 g
Saturated Fat 2 g
Mono Saturated Fat 11 g
Cholesterol 24 mg
Sodium 723 mg
Fiber 9 g
Protein 26 g
Potassium 529 mg
Added Sugars 0 g
Total Sugars 4 g
Calcium 65 mg
Folate 204 mcg
Omega-3 1 g
Omega-6 1 g
Vitamin E 3 mg
Zinc 2 mg
Vitamin B3 1 mg
Carbohydrate Servings 1 ½

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