Salmon, asparagus and lentil salad

SmartPoints® value per serving
Total Time
57 min
12 min
25 min
Dinner for one has never been so easy or delicious! This fabulous recipe comes together in under and hour producing a one-bowl meal that is packed with flavor and texture. 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.


Dry lentils

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

Frozen green peas

¼ cup(s)

Uncooked asparagus

6 spear(s), medium, thin spears, trimmed, cut into 1.5-inch pieces

Canned salmon

3 oz, drained and flaked

Uncooked celery

½ rib(s), medium


2 tsp, chopped fresh

Plain fat free Greek yogurt

2 Tbsp


1 tsp, wholegrain

Lemon juice canned or bottled

1 tsp

Table salt


Black pepper

1 pinch


  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. Per serving (2 cups)


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