Lentil salad with salmon and Gouda

Our dietitians' favourite

This is the Lentil salad with salmon and Gouda recipe.

  • Prep: 20 min
  • Cooking: 20 min
Yields 6 servings
DFC

Ingredients

  • 1 cup (250 mL) green lentils
  • 1 lb (450 g) Pacific salmon fillet
  • 2 cups (500 mL) spinach chopped
  • 2 cups (500 mL) carrots grated
  • 1/3 cup (80 mL) raisins
  • 1/3 cup (80 mL) sunflower seeds
  • 1 tbsp (15 mL) sunflower oil
  • 2 tbsp (30 mL) sodium-reduced soy or tamari sauce
  • 1 tsp (5 mL) ginger or 2 tsp (10 mL) freshly chopped
  • 1 clove garlic
  • 1 cup (250 mL) Canadian Gouda diced
  • Freshly ground pepper

Preparation

Cook lentils in a saucepan filled with salted boiling water for about 20 minutes or until tender.

Meanwhile, cook salmon in oven at 375°F (190°C) for 12–15 minutes.

In a large bowl, mix remaining ingredients.

Rinse lentils under cold water to stop cooking, drain, and add to bowl.

Toss to thoroughly coat lentils with dressing.

Divide salad and serve topped with salmon.

Tips

If you are in a hurry, you can use canned green lentils and salmon. 1 cup (250 ml) of dried green lentils yields approximately 3 cups (750 ml) when cooked. Smoked salmon is a delicious alternative to cooked salmon.

Canadian Havarti, Cheddar.

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Nutrition

Nutritional Information

per serving
Energy: 451 Calories
Protein: 33 g
Carbohydrate: 32 g
Fat: 21 g
Fibre: 12.2 g
Sodium: 437 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 19 % / 214 mg
Vitamin D: 198 %
Vitamin B12: 122 %
Folate: 103 %
Selenium: 85 %