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Weight Watchers Recipe of the Day: Salmon & Warm Lentil Salad
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 (affiliate link), 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.
We both thought this salmon and warm lentil salad made for a flavorful satisfying supper. It’s definitely going in my “make again” file.
How Many Calories and WW Points in this Salmon and Lentil Salad?
According to my calculations, each serving has 432 calories and:
9 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
11 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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.
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Salmon and Warm Lentil Salad Recipe
Equipment
Ingredients
- 2 cups cooked lentils**
- 3/4 teaspoon salt, divided
- 1/2 teaspoon fresh ground pepper, divided
- 4 teaspoons extra virgin olive oil (affiliate link), 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
Instructions
- 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 (affiliate link), 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla Saulsbury
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
Thank you for the wonderful,simple and healthy salmon/lentils recipe.
I notice that you mention cooking the salmon or roasting it in an toast oven.
Will you be so kind to suggest the name of it? I’m looking for one in which I can cook and
also bake.Thank you in advance for your help,araucano.