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Photo of Poached salmon with asparagus and puy lentils by WW

Poached salmon with asparagus and puy lentils

2 - 9
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Instead of poaching the salmon you can grill it on 1 side only for 5–7 minutes or until golden and almost cooked through.


Skinless salmon

175 g

Dry lentils

cup(s), (puy)

Frozen green peas

½ cup(s), (60g)


1 bunch(es), halved


1 stick(s), finely chopped


50 g, trimmed

Fresh dill

2 tsp, finely chopped

Olive oil

2 tsp


1 tsp

Lemon juice

1 tbs


  1. Place salmon in a large saucepan of cold water over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, for 2–3 minutes. Remove from heat. Cover and set aside for 2–3 minutes or until salmon is almost cooked through. Using a fork, break salmon into large flakes. Discard any dark flesh.
  2. Meanwhile, add lentils to a small saucepan of boiling water. Reduce heat and simmer for 20 minutes or until softened. Drain.
  3. Boil, steam or microwave peas and asparagus, until just tender. Drain. Refresh under cold water. Pat dry with paper towels.
  4. Combine celery, watercress, dill, salmon, lentils, peas and asparagus in a large bowl. Whisk oil, vinegar and juice in a small bowl. Season with salt and freshly ground black pepper. Add dressing to salad and toss gently to combine. Serve.


Puy lentils (also known as French-style lentils) are small dark green lentils. Find them in the dried beans aisle of most supermarkets. You can use a 400g can of brown lentils (rinsed, drained) instead of puy lentils.