Lunch / Dinner
Salmon & Lentil Spinach Salad
This well-balanced, casual yet stylish Salmon & Lentil Spinach Salad is tremendously satisfying. What makes this salad so good is the layers of flavors and textures that surprise you with every bite.
FOR THE LENTILS, COOK:
FOR THE POTATOES, ARRANGE:
FOR THE DRESSING, COOK:
Test Kitchen Tips
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.
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.
% Daily Value*
Total Fat 39g 60%
Saturated Fat 14g 70%
Cholesterol 94mg 31%
Sodium 944mg 39%
Carbs 37g 12%
Fiber 8g 32%
*Percent Daily Values are based on a 2,000 calorie diet.