Warm Lentil Salad with Baked Salmon

Total Time
22 min
7 min
15 min
A vegetable peeler makes quick work of removing the bell pepper peel.



4 cup(s)

dry lentils

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

uncooked Atlantic salmon fillet(s)

1 pound(s), center-cut, skinned

table salt

½ tsp

black pepper

¼ tsp

sweet red pepper(s)

½ medium, peeled and chopped

reduced-sodium chicken broth

¼ cup(s)

olive oil

2 tsp

white wine vinegar

1¼ tsp

table salt

½ tsp


2 cup(s), chopped, torn frisée variety

uncooked red onion(s)

½ small, finely chopped


  1. Preheat the oven to 300°F. Line a baking sheet with foil.
  2. Bring the water to a boil in a medium saucepan. Add the lentils and cook until just tender, about 15 minutes; drain.
  3. Meanwhile, put the salmon, skinned side down, on the prepared baking sheet. Sprinkle with the salt and black pepper. Bake until just opaque in the center, about 15 minutes.
  4. Puree the bell pepper, broth, oil, vinegar, and salt in a blender. Transfer the mixture to a large bowl. Add the lentils, lettuce, and onion and toss to combine.
  5. Cut the salmon into 4 portions and put 1 piece of salmon on each of 4 plates. Spoon the lentil salad alongside. Yields 1 piece salmon and 11⁄4 cups salad per serving.

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