This Lentil Salmon Salad is packed with protein, fiber, fresh herbs, and crunchy vegetables tossed in a creamy balsamic dressing. Perfect as a light lunch, easy meal prep, or a healthy dip with your favorite chips!
About This Recipe
If you’re looking for a meal that checks all the boxes: high protein, packed with fiber, full of fresh flavors, and ridiculously easy to throw together, this Lentil Salmon Salad is it. Tender lentils, flaky canned salmon, crisp veggies, and loads of fresh herbs get tossed in a creamy, tangy dressing that somehow tastes even better after it sits for a bit.
I love keeping a container of this in the fridge for quick lunches throughout the week. It’s delicious on its own, piled onto a bed of greens, stuffed into a pita, or scooped up with crackers or tortilla chips for an easy snack. Thanks to the combination of salmon and lentils, it’s filling without feeling heavy and comes together in just minutes with a few simple shortcuts.
Love all things salmon in ths summer? Be sure to also check out my BBQ Salmon Salad, Easy Salmon and Chive Salad, Salmon Romesco Salad, Choppy Chopped Green Goddess Salmon Flatbread, Salmon, Roasted Sweet Potato, and Chimichurri Salad, Soy Ginger Salmon and Asian Slaw, or Blackened Salmon Tacos.
Ingredients and Substitutions
- Non-fat Greek yogurt: Feel free to substitute your favorite dairy-free yogurt if needed.
- Balsamic vinegar: You might notice I’m obsessed with my fruity vinegars from Baker & Olive, but I know they’re a specialty item and not everyone has them on hand! If you don’t, any good-quality balsamic vinegar works perfectly.
- Pepperoncini: I always keep pepperoncinis in the fridge because I love the bright, tangy flavor the peppers and especially the juice add. If you don’t have any, simply use a little extra balsamic vinegar, pickle juice, or a squeeze of fresh lemon juice.
- Veggies: A colorful mix of diced red onion, cucumber, cherry tomatoes, and sweet bell peppers adds plenty of crunch and freshness. Feel free to swap in whatever crisp vegetables you have on hand.
- Garlic: Frozen garlic cubes are an easy shortcut, but freshly minced garlic works just as well.
- Fresh herbs: Fresh mint, dill, and basil give this salad its bright, summery flavor. If you’re missing one, don’t stress; it will still be delicious with whatever combination you have available.
- Lentils: I love using the steamed lentils from Trader Joe’s because they make this recipe incredibly quick. If using dried lentils, simply cook them according to the package directions and let them cool before mixing into the salad. One tip: if you’re using the pre-cooked steamed lentils, give them a quick rinse first. It helps remove some of the extra starch and keeps the salad looking a little fresher after everything is tossed together.
- Canned salmon: I used Chicken of the Sea canned salmon (the variety that’s 22 grams of protein and 2 grams of fat per 113 grams drained). Any canned salmon works here; just drain it well before adding it to the salad.
Dietary Adaptations
- Gluten-Free: Yes
- Dairy-Free: Simply substitute your favorite dairy-free yogurt for the Greek yogurt.
How To Make
- In the bottom of a large salad bowl, whisk together yogurt, vinegar, pepperoncini juice, garlic cubes, fresh herbs, salt, and pepper.
- If you buy pre-cooked lentils, rinse them first to keep things prettier! Add the cooled lentils and chopped veggies to the dressing and combine well. Add the drained salmon and gently toss.
- Love this as a quick salad all by itself, or tossed with greens, and especially as a high-protein, high-fiber dip with chips!
Helpful Tips
- Rinse lentils: Rinse pre-cooked steamed lentils before using to help keep the salad looking fresh and prevent them from making the dressing muddy.
- Chopper: An alligator chopper makes dicing all of the vegetables incredibly quick and gives everything a nice, even size.
- Let chill: Let the salad chill for 20–30 minutes before serving; if you have the time, the flavors get even better.
- Versatile: This salad tastes great on its own, but it’s also delicious served over mixed greens, stuffed into lettuce wraps, or scooped with tortilla chips.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Give everything a quick stir before serving.
For More Delicious Salad Recipes
- Summer Peach, Corn, and Goat Cheese Salad
- Greek Chopped Kale and Lentil Salad
- Creamy Cucumber Salad
- Simple House Salad
- Strawberry Summer Salad
- Simple Arugula Salad
- Super Green Salad
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Lentil Salmon Salad
Ingredients
- 1/2 cup non-fat Greek yogurt or Dairy-Free yogurt 120g
- 3 Tbsp. balsamic vinegar lemon infused is delicious! (45g)
- 3 Tbsp. pepperoncini juice 45g
- 3 frozen cubes of garlic or minced cloves (15g)
- 1 bunch of fresh dill chopped (10-15g)
- Handful of fresh basil chopped 10g
- Handful of fresh mint chopped (5-10g)
- 1/4 tsp. kosher salt
- Pinch of black pepper
- 2½ cups steamed and cooled lentils 500g cooked weight
- 1/2 red onion diced (130g)
- 2 cups cucumbers diced (480g)
- 2 cups cherry tomatoes halved (210g)
- 2 sweet bell pepper diced (285g)
- 4 (5-oz) cans salmon drained (452g drained weight)
- More Salt and pepper to taste
- Optional squeeze of fresh lemon
Instructions
- In the bottom of a large salad bowl, whisk together yogurt, vinegar, pepperoncini juice, garlic cubes, fresh herbs, salt and pepper.
- If you buy pre-cooked lentils, rinse them first to keep things prettier! Add the cooled lentils and chopped veggies to the dressing and combine well. Add the drained salmon and gently toss.
- Love this as a quick salad all by itself, or tossed with greens, and especially as a high protein, high fiber dip with chips! But duh.
Notes
Nutrition
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