Grilled Salmon Salad with Lentils and Arugula

Name: Grilled Salmon Salad with Lentils and Arugula
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Salmon fillet (skin-on or skinless, fresh or thawed); 1/2 cup Cooked lentils (brown or green lentils, cooked and drained); 2 cups Arugula (fresh, washed and dried); 1/2 cup Cherry tomatoes (halved); 1 tbsp Olive oil (extra virgin for dressing and grilling); 1 tsp Balsamic vinegar (for dressing); to taste Salt (for seasoning); to taste Black pepper (freshly ground for seasoning)

590 kcal · 55 g protein · 10 minutes · 1 servings

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Grilled Salmon Salad with Lentils and Arugula

A vibrant and healthy salad featuring perfectly grilled salmon fillet served atop a bed of peppery arugula, tender cooked lentils, and juicy cherry tomatoes. Drizzled with a simple olive oil and balsamic vinegar dressing, this dish is both satisfying and nutritious.

590 kcal 55 g protein 10 minutes

Ingredients

Salmon fillet 6 oz
Cooked lentils 1/2 cup
Arugula 2 cups
Cherry tomatoes 1/2 cup
Olive oil 1 tbsp
Balsamic vinegar 1 tsp
Salt to taste
Black pepper to taste

Method

Prepare the salmon. Pat the salmon fillet dry with paper towels. Lightly brush both sides with half the olive oil. Season both sides with salt and freshly ground black pepper.
Tip: Drying the salmon helps it sear nicely on the grill and prevents sticking.
Preheat the grill or grill pan. Heat your grill or grill pan over medium-high heat until hot. To test, sprinkle a few drops of water on the surface; if they sizzle and evaporate immediately, the grill is ready.
Tip: If using a grill pan, lightly brush it with olive oil to prevent sticking.
Grill the salmon. Place the salmon fillet skin-side down on the grill. Cook for about 4-5 minutes without moving it to get nice grill marks. Flip carefully and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Tip: Use a thin spatula to flip the salmon gently to avoid breaking it.
Prepare the salad base. While the salmon is grilling, place the arugula, cooked lentils, and halved cherry tomatoes in a large bowl.
Tip: Make sure the lentils are drained well to avoid a soggy salad.
Make the dressing. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, a pinch of salt, and freshly ground black pepper.
Tip: Taste the dressing and adjust seasoning as desired.
Assemble the salad. Drizzle the dressing over the salad ingredients and toss gently to combine. Transfer the salad to a serving plate or bowl.
Tip: Toss gently to avoid bruising the arugula leaves.
Add the grilled salmon. Place the grilled salmon fillet on top of the salad. Serve immediately while the salmon is warm.
Tip: You can garnish with a lemon wedge for an optional fresh squeeze of citrus.

Pro tips

Use fresh, high-quality salmon for the best flavor and texture.
If you don't have a grill, you can cook the salmon in a non-stick pan on the stove over medium heat.