Salmon, asparagus & lentil salad
6
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
0.25 cup(s)
Frozen green peas
0.25 cup(s)
Asparagus
6 spear(s), medium
Canned salmon
3 oz, drained
Celery
0.5 rib(s), medium
Dill
2 tsp
Plain fat free Greek yogurt
2 Tbsp
Mustard
1 tsp
Fresh lemon juice
1 tsp
Table salt
0.125 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
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