French-Inspired Lentil and Salmon Salad
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French-Inspired Lentil and Salmon Salad

French-Inspired Lentil and Salmon Salad

with Herby Goat Cheese and Walnuts

Satisfying and sophisticated, this salmon salad makes a superb supper! Marinated lentils provide a hearty salad base and creamy, tangy goat cheese is rolled in fresh herbs for a luxurious topping.

Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Salmon fillets • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Arugula and spinach mix (arugula, spinach) • Shallot • Walnuts • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Celery • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens:
Milk
Wheat
Barley
Mustard
Walnuts
Salmon

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Lentils, canned

(May contain Wheat)

1 cup

Goat Cheese

(Contains Milk)

1 unit(s)

Ciabatta Roll

(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)

56 g

Arugula and Spinach Mix

1 unit(s)

Shallot

3 unit(s)

Celery

7 g

Parsley

1 unit(s)

Lemon

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)

1 unit(s)

Honey

28 g

Walnuts, chopped

(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

250 g

Salmon Fillets, skin-on

(Contains Salmon)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

2 tbsp

Oil*

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Nutrition Values

Calories980 kcal
Fat52 g
Saturated Fat14 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber12 g
Protein55 g
Cholesterol130 mg
Sodium1770 mg
Trans Fat0.5 g
Potassium2350 mg
Calcium225 mg
Iron11 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Bowl
Measuring Spoons
Strainer
Large Non-Stick Pan

Instructions

Pickle shallots
1
  • Peel, then thinly slice shallot.
  • Zest, then juice lemon.
  • Add shallots, lemon juice, honey and 1 tbsp (2 tbsp) water to a small pot. Season with salt.
  • Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min.
  • Remove from heat. Transfer shallots, including pickling liquid, to a large bowl.
Prep
2
  • Meanwhile, finely chop parsley.
  • Thinly slice celery crosswise.
  • Cut ciabatta into 1/2-inch pieces.
  • Using a strainer, drain and rinse lentils.
Marinate lentils and cook salmon
3
  • Add mustard, lemon zest, half the garlic salt and 1 tbsp (2 tbsp) oil to the bowl with shallots and pickling liquid. Season with pepper, then stir to combine.
  • Add lentils and celery, then toss to combine.
  • Pat salmon dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
Toast walnuts
4
  • Wipe out pan and return to medium heat. 
  • When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn.) 
  • Transfer to a plate.
Toast croutons
5
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp oil, then ciabatta. (NOTE: Don't overcrowd the pan; cook croutons in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
  • Season with remaining garlic salt and pepper. Cook, stirring occasionally, until golden-brown on all sides, 3-5 min.
  • Transfer croutons to the plate with walnuts.
Finish and serve
6
  • Add croutons and arugula and spinach mix to the bowl with marinated lentils. Season with salt and pepper, to taste, then toss to combine.
  • Divide salad between plates. Top with salmon, goat cheese, parsley and toasted walnuts.
Modularity Step (under step 3)
7

If you've opted to add salmon, pat salmon dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.** Wipe out pan before using to toast walnuts in step 4.

Modularity Step (under step 6)
8

Top salads with salmon.

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