Warm Salmon Lentil Salad with Tzatziki

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Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Mains

This simple warm salmon lentil salad with tzatziki makes for a great lunch or dinner, packed with nutrients and good-for-you ingredients.

Ingredients

Scale

For the warm lentil salad with salmon:

2 cups (300g) Puys lentils
4 to 5 Tablespoons extra virgin olive oil, divided, or more if needed
¼ red onion, minced (+ extra for serving, sliced)
2 teaspoons cumin
4 salmon fillets or 1 whole salmon fillet
2 medium zucchini, sliced
2 garlic cloves, minced
Salt and freshly ground pepper
2 Tablespoons fresh dill (+ extra for serving)

For the tzatziki with feta:

1 medium cucumber, thinly diced
1 ½ cup (340g) plain Greek yogurt
1.7 ounces (50g) feta cheese, crumbled
2 Tablespoons fresh dill, freshly chopped
2 garlic cloves, minced
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice
½ teaspoon salt

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Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside.
Prepare the zucchini and salmon sheet pan. Place the salmon portions on one side of the baking sheet and the zucchini slices on the other side. Add garlic, olive oil, salt and pepper, and scatter dill all over. Place in the oven and bake for about 15-20 minutes or until salmon is tender and cooked through and the zucchini slightly crispy. Remove from the oven and set aside for a few minutes. Remove the salmon skin and cut into chunks.*
Cook the lentils. Rinse lentils under running water. Sauté the red onions with 1 Tablespoon of olive oil in a saucepan, until translucent. Add lentils, and cover with triple the volume of cold water and cook for about 20-25 minutes, until tender but not mush. Drain under cold water and transfer back to the pan or a large bowl. Mix in 3 Tablespoons of olive oil, cumin, and season with salt and pepper.
For the tzatziki, place the diced cucumber in a cloth and gently squeeze all the moisture out. Transfer to a bowl, add yogurt, feta, dill, garlic, olive oil, lemon juice and salt and stir until creamy.
To assemble the warm lentil salad, mix together the lentils with the baked salmon chunks and zucchini slices. Add a dollop of tzatziki to each bowl. Scatter slices of raw red onions if desired, more fresh dill, and serve immediately. Enjoy!

Notes

* Note that you can also use salmon chunks and bake them at once onto the baking sheet. This way, you won’t need to cut salmon pieces afterwards. This is an easier method, as long as the salmon chunks are already prepared when you by them at the fishmonger (i.e. skin off and cut into same size chunks).

Quick recipe variation. You can also make this warm lentil salad by using smoked salmon instead of salmon filets, or a mix of baked and smoked salmon.