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 , 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)
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**
- ¾ teaspoon salt, divided
- ½ 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
- ½ cup packed fresh flat-leaf parsley leaves, chopped
- ⅓ cup finely chopped shallot
- Place slightly warm cooked lentils in a medium bowl. Add ½ teaspoon salt, ¼ 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
*Points® calculated by WW. *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 each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
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