Weight Watchers Recipe of the Day: Salmon & Warm Lentil Salad
(432 calories | *2 WW Freestyle SmartPoints)
Lentil and chopped salad greens and parsley, tossed with a mustardy vinaigrette and served with simply prepared salmon.
Who knew something as simple as salmon and warm lentil salad could be so deliciously satisfying?
Yesterday, I was looking for a way to make dinner from what I had available. There were a couple salmon fillets in the freezer. But, what to do with them?
Turning to the index of what continues to be my favorite cookbook for easy healthy recipes, 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness , I came upon a recipe for “Seared Salmon and Warm Lentil Salad with Arugula.”
Checking the ingredient list, I confirmed that I had most everything I needed except arugula and red onion. I decided to substitute mixed salad greens and shallot.
I also had a package of Trader Joe’s already prepared lentils in the fridge, so I used them instead of cooking my own.
And while the recipe called for searing the salmon, I opted to bake/roast mine in the toaster oven instead.
Skinny on Salmon and Warm Lentil Salad
We both thought this salmon and warm lentil salad made for a flavorful satisfying supper. It’s definitely going in my “make again” file.
Each serving has 432 calories, *11 Weight Watchers PointsPlus, *2 WW Freestyle SmartPoints. Enjoy!
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Preparing the Warm Lentils
**I used Trader Joe’s cooked lentils.
To cook the lentils yourself: In a medium saucepan, bring 4 cups water to a boil over high heat. Add the lentils, reduce heat to a simmer until tender but not mushy, about 30 minutes. Drain and place in a medium size bowl.
If you’ve made this Warm Lentil Salad with Salmon, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Salmon and Warm Lentil Salad Recipe
- 2 cups cooked lentils**
- 3/4 teaspoon salt, divided
- 1/2 teaspoon fresh ground pepper, divided
- 4 teaspoons extra virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon liquid honey
- 4 skinless wild salmon fillets (5 ounces each)
- 3 cups mixed salad greens, roughly chopped
- 1/2 cup packed fresh flat-leaf parsley leaves, chopped
- 1/3 cup finely chopped shallot
- Place slightly warm cooked lentils in a medium bowl. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons olive oil, vinegar, mustard honey and stir to combine.
- Meanwhile, sprinkle both sides of the fish with the remaining salt and pepper.
- In a large skillet, heat the remaining 2 teaspoons oil over medium high heat. Add the fish and cook, turning once, for 3 to 4 minutes per side (or until the fish is opaque and flakes easily when tested with a fork).
- Remove from the heat and finish preparing the salad. To the lentil mixture, add the mixed green, parsley and shallot and toss gently to combine.
- Serve warm lentil salad with the salmon.
Source: Adapted from 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness by Camilla Saulsbury
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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