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.
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