Quick Lentil Salmon Salad || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Quick Lentil Salmon Salad

Lunch

In this budget-friendly salmon recipe, canned salmon tops lentils, carrots and celery--ingredients you probably have on hand already. Fiber-rich lentils come in a variety of colors and they typically cook faster than dried beans, so they're a great choice for a fast weeknight dinner.

Ingredients

¾ cup brown lentils
½ cup chopped red onion plus 1/4 cup thinly sliced, divided
2 cloves garlic, minced
¾ teaspoon salt
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
¾ teaspoon dried thyme
¼ teaspoon ground pepper
1 15-ounce can salmon, drained
1 cup carrot ribbons
1 cup sliced celery
4 medium lemon wedges for serving

Description

Bring a medium saucepan of water to a boil. Add lentils and chopped onion, reduce heat to maintain a lively simmer and cook until the lentils are just tender, 11 to 13 minutes. Drain well.
Meanwhile, mash garlic and salt into a paste with the side of a chef's knife (or a fork). Transfer to a medium bowl and whisk in oil, vinegar, thyme and pepper.
Remove any skin and/or bones from salmon; flake the salmon into a large bowl. Add sliced onion, carrot and 3 tablespoons of the dressing; gently toss to coat. Add celery and the lentils to the remaining dressing; gently stir to combine. Divide the lentils among 4 bowls, top with the salmon salad and serve with lemon wedges.