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Photo of Salmon, asparagus & lentil salad by WW

Salmon, asparagus & lentil salad

0
Points®
Total Time
55 min
Prep
15 min
Cook
20 min
Serves
1
Difficulty
Easy
The springy combination of asparagus and cool yogurt dressing pair well against the richness of the lentils and the luscious dilly salmon. The hint of mustard in the yogurt adds a zesty note that elevates the entire dish. Make this for lunch or dinner, or multiply it for a wonderful star dish on your next brunch buffet. Stir in some mixed baby greens to amp the veggies. If you have salmon fillets on hand, sear them whole and serve with the yogurt sauce over the lentil mixture.

Ingredients

Dry lentils

¼ cup(s), French green variety, picked over and rinsed

Frozen green peas

¼ cup(s), petite variety

Asparagus

6 spear(s), medium, thin spears, trimmed, cut into 1 1/2-inch pieces

Canned salmon

3 oz, drained, drained and flaked

Celery

½ rib(s), medium, sliced

Dill

2 tsp, chopped fresh

Plain fat free Greek yogurt

2 Tbsp

Mustard

1 tsp, whole-grain

Fresh lemon juice

1 tsp

Table salt

⅛ tsp

Black pepper

1 pinch(es)

Instructions

  1. Place lentils in medium saucepan. Add enough water to cover by 4 inches and bring to boil over high heat. Reduce heat, cover, and simmer until lentils are tender and still hold their shape, about 20 minutes; add peas and asparagus during last 3 minutes of cooking time. Drain.
  2. Transfer lentil mixture to medium bowl and let cool to room temperature. Stir in salmon, celery, and dill.
  3. Whisk together yogurt, mustard, lemon juice, salt, and pepper in small bowl. Spoon lentil mixture onto plate and drizzle with yogurt mixture.
  4. Serving size: 2 cups

Notes

Save time by using vacuum-packed or canned lentils instead of cooking dried lentils. You’ll need 1/2 cup for this recipe.

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