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Lemon & Dill Salad

Salmon & Lentil Salad With Dill & Lemon

A quick to make, fresh tasting salad. Serve with peppery rocket.

Course Main Course
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2
Author Chrissy Fortune

Ingredients

  • 1 tin Brown lentils
  • 1 Onion
  • 1 tbsp Olive oil
  • 2 tsp Dried dill
  • 1 tbsp Greek yoghurt
  • 1 Lemon
  • Salt & pepper
  • 1 stick Celery
  • 1 tbsp Capers

Serve With

  • 150 grams Smoked salmon
  • 1 Handful Rocket
  • Cucumber
  • Cherry tomatoes

Instructions

  1. Chop the onion into small cubes. Heat the oil in a pan and saute the onions over a medium heat for 2-3 minutes.

  2. Add the dill to the pan and continue to heat for 1 minute.

  3. Drain and rinse the lentils well under a running tap, then add them to the pan. Cook for a further 2-3 minutes then take off the heat.

  4. Cut the lemon in half and squeeze. Drizzle the juice over the lentils. Then mix in the greek yoghurt.

  5. Chop the celery and capers into small pieces. Mix into the lentils.


  6. Taste and season with salt & pepper. Add more dill if you desire.

To serve

  1. Plate up in two portions. Add a side of peppery rocket and smoked salmon. I also added some salad ingredients like cherry tomatoes and cucumber. Serve with a lemon twist.

Recipe Notes

The lentil mix can be kept in the fridge and served cold too.

In case you are wondering what the topping on the salmon is, I had some left over honey & mustard dressing which complimented really well too.