French-Inspired Salmon and Lentil Salad
with Herby Goat Cheese and Walnuts
Satisfying and sophisticated, this salmon-topped 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Lentils, canned
(May contain traces of: Wheat)
1 cup
Goat Cheese, crumbled
(Contains: Milk)
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat May contain traces of: Soy, Walnuts, Sesame)
56 g
Arugula and Spinach Mix
1 unit(s)
Shallot
1 unit(s)
Mini Cucumber
7 g
Parsley
1 unit(s)
Lemon
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Wheat, Soy, Sesame, Crustaceans, Egg, Fish, Milk, Sulphites)
1 unit(s)
Honey
28 g
Walnuts, chopped
(Contains: Walnuts)
1 tsp
Garlic Salt
(May contain traces of: Wheat, Soy, Sesame, Milk, Sulphites, Mustard, Peanuts, Tree nuts)
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, finely chop parsley.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Cut ciabatta into 1/2-inch pieces.
- Using a strainer, drain and rinse lentils.
- Meanwhile, finely chop parsley.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Cut ciabatta into 1/2-inch pieces.
- Using a strainer, drain and rinse lentils.
- 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 cucumbers, then toss to combine.
- Meanwhile, heat a large non-stick pan over 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.
- 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.
- Pat salmon dry with paper towels, then season with salt and pepper. Reheat the same 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.**
- 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.
If you've opted to add salmon, pat dry with paper towels, then season with salt and pepper. Reheat the same pan used to cook the croutons over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
Arrange salmon on top of salad.
