Salmon & Lentil Salad (High-Protein, Meal Prep-Friendly, Clean Eating Recipe)
This salmon & lentil salad brings together flaky roasted salmon, hearty lentils, crisp veggies, and a zesty vinaigrette for a clean-eating, high-protein dish that’s perfect for meal prep, heart health, and anti-inflammatory diets. It’s gluten-free, dairy-free, and packed with flavor.
Ingredients
- 1 lb cooked wild-caught salmon fresh or canned
- 1 cup dry brown or green lentils
- ½ red onion thinly sliced
- 1 cup arugula or mixed greens
- ¼ cup chopped parsley
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Step 1: Cook Your LentilsRinse 1 cup of dry lentils under cold water. Simmer in 2.5 cups of water with a pinch of salt for about 20 minutes or until just tender. Drain and cool.
- Step 2: Prepare the DressingIn a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper. Set aside.
- Step 3: Assemble the SaladIn a large bowl, combine lentils, red onion, parsley, and greens. Drizzle in the dressing and toss well.
- Step 4: Add the SalmonGently flake the salmon over the salad and give it one more light toss.
- Step 5: Chill or ServeServe immediately or refrigerate in airtight containers for up to 4 days.
Notes
Secret Tips for the Best Salmon & Lentil Salad
- Use French green lentils (also called “Puy lentils”) for the best texture—they hold their shape and give the salad a slightly nutty bite.
- Don’t skip the lemon zest. It adds brightness and ties together the flavors of the salmon and lentils without overpowering the dish.
- Chill before serving for max flavor. Letting the salad sit in the fridge for 30 minutes helps the vinaigrette soak into every bite.
- Roast salmon with the skin on, then peel it off once cooked—it keeps the fillet juicy and prevents overcooking.
- Add arugula or baby spinach right before serving if you want a leafy green boost without wilting the texture.
- Double your batch of lentils and freeze half—future salad prep just got faster.