Crispy Lemon-Dill Lentil Salmon Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A protein-packed lunch featuring flaky canned salmon atop a bed of lentil salad with fresh herbs, crunchy vegetables, and a zesty lemon-dill dressing. This american-inspired quick meals (high-protein) ready in about 35 minutes pairs canned salmon, brown lentils, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook lentils in 2 cups water for 20 minutes until tender but firm; drain and cool completely.
  2. Step 2: Finely dice carrots, celery, and red onion; mince 1/4 cup red onion for the dressing. Finely chop 2 tbsp fresh dill for the salad.
  3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
  4. Step 4: In a large bowl, combine cooled lentils, diced carrots, celery, red onion, 1/4 cup chopped dill, and drained salmon; toss gently to combine.
  5. Step 5: Pour 2/3 of the dressing over the salad and toss until evenly coated. Add capers and toss again.
  6. Step 6: Divide salad into 4 bowls; drizzle with remaining dressing. Garnish with extra chopped dill and lemon zest from the remaining lemon half.

Frequently asked questions

How long does Crispy Lemon-Dill Lentil Salmon Salad take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Lemon-Dill Lentil Salmon Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Crispy Lemon-Dill Lentil Salmon Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Lemon-Dill Lentil Salmon Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Lemon-Dill Lentil Salmon Salad high-protein?

Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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