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

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!

Allergens:
Milk
Barley
Wheat
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 Triticale, Wheat)

1 cup

Goat Cheese

(Contains Milk)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain 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 Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 unit(s)

Honey

28 g

Walnuts, chopped

(Contains Walnuts)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, 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*

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Nutrition Values

Calories950 kcal
Fat52 g
Saturated Fat14 g
Carbohydrate69 g
Sugar10 g
Dietary Fiber12 g
Protein52 g
Cholesterol130 mg
Sodium1760 mg
Trans Fat0.5 g
Potassium2100 mg
Calcium250 mg
Iron8.5 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
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.
  • 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.
Marinate lentils
3
  • 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.
Toast walnuts
4
  • 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.
Toast croutons and cook salmon
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.
  • 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.**
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.
7

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.**

8

Arrange salmon on top of salad.

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