Dinner recipe · from the recipe book

Roasted Salmon Chopped Spinach Salad with Lentils

Name: Roasted Salmon Chopped Spinach Salad with Lentils
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Salmon fillet, cut into 4 fillets; ¾ cup (150 g) Brown or green lentils, dry, rinsed; 3 cups (700 g) Water; 6⅔ cups loosely packed (200 g) Baby spinach, chopped; 1⅓ cups (200 g) Cherry tomatoes, quartered; 2 cups sliced (200 g) Cucumber, diced; ½ medium (50 g) Red onion, finely chopped; ⅓ cup crumbled (60 g) Feta cheese, crumbled; ¼ cup chopped (30 g) Walnuts, chopped; 3½ tbsp (45 g) Olive oil; 2½ tbsp (40 g) Balsamic vinegar; 2 tsp (10 g) Yellow mustard; 1⅛ tsp (8 g) Honey; 1 clove (3 g) Garlic, minced; 1 tsp (1 g) Dried thyme; ½ tsp (3 g) Salt; ½ tsp (1 g) Black pepper

Flaky roasted salmon over chopped baby spinach with tender brown lentils, crisp cucumber, sweet cherry tomatoes and tangy feta, tossed in a bright balsamic vinaigrette.

Oven
45 min · 30 min hands-on
Serves 4
Pescatarian
Gluten-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1¼ lb560 gSalmon filletcut into 4 fillets
¾ cup150 gBrown or green lentils, dryrinsed
3 cups700 gWater
6⅔ cups loosely packed200 gBaby spinachchopped
1⅓ cups200 gCherry tomatoesquartered
2 cups sliced200 gCucumberdiced
½ medium50 gRed onionfinely chopped
⅓ cup crumbled60 gFeta cheesecrumbled
¼ cup chopped30 gWalnutschopped
3½ tbsp45 gOlive oil
2½ tbsp40 gBalsamic vinegar
2 tsp10 gYellow mustard
1⅛ tsp8 gHoney
1 clove3 gGarlicminced
1 tsp1 gDried thyme
½ tsp3 gSalt
½ tsp1 gBlack pepper

Steps

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
Put the lentils and water in a saucepan, bring to a boil, then simmer gently for 20 to 25 minutes until tender but still holding their shape. Drain and spread out to cool.
While the lentils cook, make the vinaigrette: whisk the balsamic, mustard, honey, garlic and two-thirds of the olive oil (about 30 g) in a small bowl with half the salt and half the black pepper.
Place the salmon on the baking sheet, brush with the remaining one-third of the olive oil, and season with the thyme and the remaining half of the salt and black pepper.
Roast the salmon for 12 to 15 minutes, until it flakes easily and reaches 145°F (63°C) in the thickest part. Let it rest a few minutes, then break into large flakes, discarding any skin.
In a large bowl, combine the spinach, cherry tomatoes, cucumber, red onion and cooled lentils. Pour in the vinaigrette and toss well.
Divide the salad among 4 plates, top with the salmon, then scatter the feta and walnuts over each and serve.

Contains: Milk, Fish, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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Roasted Salmon Chopped Spinach Salad with Lentils

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