Salmon and lentil salad
Prep:
10 mins
Cook:
15 mins
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.
Serves
4
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Fruit, Fish, Vegetables, Lentils
Recipe Type
Dinner, Healthy, Left Overs
Level of Difficulty
Easy
