Curried Lentil-Salmon Salad

Curried Lentil-Salmon Salad
Photo: Con Poulos
Prep Time:
25 mins
Total Time:
30 mins

This superfood salad combines omega-rich salmon, lentils, Greek yogurt, and a warming curry vinaigrette to create a nutritious and totally delicious weeknight meal.


  • 2 tablespoons reduced-sodium soy sauce

  • 2 tablespoons honey

  • 1 pound salmon fillet (1 ¼-inch thick), preferably wild, skin removed

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon curry powder

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 1 ½ cups cooked lentils; or 1 can (15 ounces), drained and rinsed

  • 2 tablespoons thinly sliced scallion

  • 1 cup Greek yogurt

  • 2 cups packed baby arugula

  • 1 mini cucumber, sliced (¾ cup)


  1. Preheat broiler. Stir together 1 tablespoon each soy sauce and honey in a large, shallow dish. Add fish; turn to coat. In a bowl, whisk together lemon juice, curry, remaining 1 tablespoon each soy sauce and honey, and oil. Season with salt and pepper.

  2. Place fish on a rimmed baking sheet and broil until cooked through, 5 to 6 minutes. Let cool slightly, then flake into large pieces. Toss lentils and scallion with half of dressing; season with salt and pepper. Spread yogurt evenly among 4 plates. Top with lentil mixture, arugula, and cucumber. Top with salmon and drizzle with remaining dressing; serve.

Related Articles