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Lunch / Dinner

Salmon & Lentil Spinach Salad

This well-balanced, casual yet stylish Salmon & Lentil Spinach Salad is tremendously satisfying. It’s rich in flavor, full of nutritious ingredients, and uncomplicated. It’s substantial enough to serve as a main course and festive enough for company. What makes this salad so good is the layers of flavors and textures that surprise you with every bite.

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Ingredients

FOR THE LENTILS, COOK:

FOR THE POTATOES, ARRANGE:

FOR THE DRESSING, COOK:

COMBINE:

Buy wild salmon. Not only does it taste better and have a deeper color than farm-raised, it’s also healthier. Also, avoid using bagged spinach — the quality of bunch spinach is far superior. Yes, you’ll have to remove the stems and give it a good rinse, but it’s well worth the effort. And, seek out du Puy lentils. They’re smaller and rounder than brown lentils and they hold their shape and texture better.

Instructions

Preheat oven to 400°. Line half of a baking sheet with foil; coat foil with nonstick spray.

For the lentils, cook lentils according to package directions.

For the potatoes, arrange potatoes on unlined side of baking sheet; roast 15 minutes. Remove baking sheet from oven; flip potatoes. Arrange salmon on foil-lined side of baking sheet; roast until firm and potatoes are fork-tender, 10–12 minutes. Let salmon cool, then discard skin.

For the dressing, cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate. Whisk together 2 Tbsp. drippings, Dijon, vinegar, honey, and garlic; season with pepper.

Combine spinach and parsley and divide among four serving plates. Top each salad with lentils, bacon, onion, goat cheese, potatoes, and salmon; drizzle with dressing.

Simmer lentils in unsalted water. Salt toughens their skins and prevents softening.

Simmer lentils in unsalted water. Salt toughens their skins and prevents softening.

The potatoes take longer to cook, so start them first, flip them, then add the salmon and finish roasting.

The potatoes take longer to cook, so start them first, flip them, then add the salmon and finish roasting.

For extra flavor, use some of the bacon drippings in the vinaigrette. Just don't chill it, or it will solidify.

For extra flavor, use some of the bacon drippings in the vinaigrette. Just don't chill it, or it will solidify.

Nutritional Facts

Tags: Brunch, Easter, Easy, Mother'S Day, Lunch, Dinner, Gluten Free, Salad

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