The Perfect Lunch Salad – Salmon Lentil Salad with Yogurt-Dill Dressing

The Perfect Lunch Salad

Salmon Lentil Salad with Yogurt-Dill Dressing

Salad:

  • ¾ cup dry French lentils
  • 1 pound skinless salmon filets
  • 4 cups arugula
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 mango, peeled, pitted and diced
  • 1 avocado, peeled, pitted and diced
  • 2 scallions, thinly sliced

Dressing:

  • ½ cup plain, 2 percent yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons capers
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced
  • ¾ teaspoon black pepper
  1. Place lentils and 4 cups of water in a saucepan. Bring to a boil and simmer covered until tender, about 25 minutes. Drain excess water.
  2. Meanwhile, place salmon and a few pinches of salt in a large saucepan, adding enough water to cover fish by about 2 inches. Bring to a very light simmer with just a few bubbles breaking the surface; cook eight minutes or until the fish is cooked through. Remove fish with a slotted spoon and gently break apart fish with a fork.
  3. Toss together the lentils, arugula, tomatoes, cucumber, mango, avocado and scallions. Whisk together all dressing ingredients. Place lentils mixture on serving plates, then top with salmon and dressing.
  • 487 calories
  • 40 grams protein
  • 37 grams carbs
  • 23 grams fat

Salmon-Salad-Recipe1

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