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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Salmon and Lentil Salad

4.0

2 tablespoons extra-virgin olive oil

1 ½ pounds skinless salmon, cut into 1-inch cubes

Kosher salt and pepper

1 cup thinly sliced scallions

1 garlic clove, grated

3 tablespoons lemon juice

5 ounces baby spinach

1 medium zucchini (about 8 ounces), grated on the large holes of a box grater and squeezed to remove excess liquid (about 1 packed cup)

2 (14-ounce) cans lentils, drained

4 ounces cherry tomatoes, halved

¼ cup chopped dill, plus more for garnish

Crusty bread, for serving

In a large Dutch oven, heat oil over medium. Season fish with salt and pepper and add to pot. Scatter half of the scallions over the salmon. Cook, turning occasionally, until fish is lightly golden in spots, 5 minutes.
Add garlic and gently stir until fragrant, keeping the fish as intact as possible (but totally fine if it flakes apart), 1 minute. Drizzle salmon with 1 tablespoon of the lemon juice and top with spinach. Cover, turn off heat and let stand until fish is cooked to medium, 2 minutes longer.
Add zucchini, lentils, tomatoes, dill and the remaining scallions and lemon juice, and season with salt and pepper. Gently fold until well combined.
Divide salad among 4 bowls and top each with more dill.
Serve warm, with crusty bread on the side.

From:

https://cooking.nytimes.com/recipes/767029942-one-pot-salmon-spinach-and-lentil-salad

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 6 weeks ago

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