Salmon and lentil salad

Prep: 10 mins
Cook: 15 mins
Salmon and lentil salad
For a quick dinner this dish is a perfect and uses up leftover salmon brilliantly.

30g chopped fresh tarragon

1 cucumber, chopped

150g plain yoghurt

2 tbsp olive oil

1 ½ onion, diced

4 sprigs thyme

2 cloves garlic, diced

2 tomatoes, chopped

350g ready to eat puy lentils

400g cooked leftover salmon, flaked

1 lemon, juice only

Place the tarragon, cucumber and yoghurt in a small bowl.

Season with black pepper and mix together, then set aside. 

In a pan, heat the oil and gently cook the onion with the thyme and tomatoes for 5-7 minutes, until softened.

Add the garlic and cook for 2 more minutes.

Stir through the lentils, salmon, and lemon juice and cook until warmed through.

Season with salt and pepper then serve with the yoghurt dressing on the side.


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Fruit, Fish, Vegetables, Lentils

Recipe Type
Dinner, Healthy, Left Overs

Level of Difficulty


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