QUICK LENTIL SALMON SALAD

Active: 30 minutes | Total: 50 minutes 4 servings This healthful salad gets its ease from canned salmon. Once the lentils are cooked until tender and cooled, the rest of the ingredients come together in just minutes, including a flavorful vinaigrette.

Make Ahead: Lentils can be made ahead and refrigerated for several days.

Storage Notes: Store the salad in the refrigerator for up to 3 days.

Ingredients

For The Lentils

1 cup (7 ounces) brown lentils 1/2 cup chopped red onion 1 bay leaf 1/2 teaspoon dried oregano

For The Dressing

2 cloves garlic, grated or minced (about 2 teaspoons) 1/2 teaspoon kosher salt, plus more to taste 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar 3/4 teaspoon dried thyme 1/4 teaspoon sweet paprika 1/2 teaspoon ground pepper, plus more to taste

For The Salad

15 ounces canned salmon, drained, or 15-ounce cooked salmon fillet 1/4 cup thinly sliced red onion 1 cup medium dice carrot (about 1 large carrot) 4 lemon wedges, for serving (optional)

Steps

Make the lentils: In a medium saucepan, add the lentils, the 1/2 cup of chopped onion, the bay leaf and oregano. Add enough water to cover the lentils by a scant 1 inch and bring to a boil. Reduce the heat to low and simmer until the lentils are just tender, 10 to 12 minutes. Drain well and spread the lentils on a large flat platter or rimmed baking sheet. Let cool about 10 minutes.

While the lentils are cooking, make the dressing by mashing garlic and salt into a paste with the side of a chef’s knife (or a fork). In a medium bowl, whisk together the oil, vinegar, mashed garlic, thyme, paprika and pepper. Taste and season with more salt and/or pepper as desired.

Remove any skin and/or bones from salmon, if necessary. Transfer the salmon to a large bowl and flake it into pieces. Add the 1/4 cup thinly sliced onion, carrot and 3 tablespoons dressing; gently toss to coat.

Add the lentils to the remaining dressing; gently stir to combine.

Divide the lentils among 4 bowls, top with the salmon salad. Serve chilled or at room temperature with lemon wedges.