Salmon & Puy lentil salad with olive dressing

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• Tansy

  16 April 2009

  Tansy rated and commented on this recipe

  

  We really enjoyed this vitamin-packed salad. Perfect for a warm spring day!

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• Rachana

  22 April 2009

  Rachana rated and commented on this recipe

  

  Loved this salad wouldn't change a thing!

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• Belkey

  09 June 2009

  Belkey rated and commented on this recipe

  

  I went to make this salad thinking I had olives, but unfortunately not! Really liked the capers and basil in the dressing & also added a squeeze of lemon juice.

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• Party Princess

  09 April 2010

  Party Princess rated and commented on this recipe

  

  Delicious and so easy to prepare!

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• bakerDan

  29 April 2010

  bakerDan rated and commented on this recipe

  

  I halved the recipe. Cooked fresh lentils and omitted the salmon. I served it with grilled steak and a small jacket potato - there was enough for 2 hungry blokes with leftovers for lunch. Tasted fantastic- having it again at the weekend with a barbie.

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• Claire

  06 June 2010

  Claire rated this recipe

  

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• Ali's Binder

  01 October 2010

  Ali's Binder rated and commented on this recipe

  

  I made this for the first time this week as part of a nutritional eating plan, its is really yummy, filling, and healthy. I made it with smoked mackeral, and it was really tasty. Thanks

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• Angeldrawers

  10 November 2010

  Angeldrawers rated and commented on this recipe

  

  � this recipe

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• itsnice

  10 June 2011

  itsnice rated and commented on this recipe

  

  All good ingredient but no yum factor, which was disappointing. Wouldn't do it twice.

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• yvonne

  12 August 2011

  yvonne rated and commented on this recipe

  

  living in france and shared this recette with our french friends on a hot summers night wonderfull that they have asked me to make it again for a dinner party for there french friends

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• yvonne

  12 August 2011

  yvonne commented on this recipe

  forgot to say most of the products are fresh from the garden even our own eggs so fresh produce gives it the wow factor !!!!!!!!!!!

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• Claire

  27 December 2011

  Claire rated and commented on this recipe

  

  I cooked fresh lentils and added the dressing while they were still warm. A lovely left-over salmon recipe will certainly cook it again.

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• NC

  27 April 2012

  NC rated and commented on this recipe

  

  This recipe is brilliant. I poached the salmon specifically so that I could make it and it's lovely. You need really crusty bread and some wine and it's a perfect meal for a weekday casual dinner party.

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• Mummy Mac

  03 May 2012

  Mummy Mac rated and commented on this recipe

  

  delicious....I served this for a healthy yet hearty lunch and it went down a treat. I added some asparagus too. The dressing is lovely and tangy and really compliments the salmon and greens. Definately make this again.

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• hjh

  12 July 2012

  hjh rated and commented on this recipe

  

  I couldn't get rocket so used watercress instead. The whole family loved this meal. I'm veggie so served the fish with a little dressing separately. It really was delicious.

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• lizleicester

  13 May 2013

  lizleicester rated and commented on this recipe

  

  This was really nice. I used petits pois instead of beans but otherwise followed the recipe.

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Ingredients

FOR THE DRESSING

• 85g Kalamata olives , stoned
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 small garlic clove , crushed
• 1 tsp Dijon mustard
• 2 tbsp chopped basil (or a dash of pesto)
• 1 tbsp small capers

FOR THE SALAD

• 200g pack fine green beans , halved
• 3-4 eggs (depending on how much salmon you have)
• 2 x 250g pouches cooked Puy lentils (we used Merchant Gourmet)
• 4 large tomatoes , deseeded and roughly chopped
• 175g-200g cooked leftover salmon , flaked into large chunks
• good handful rocket leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 6 mins

Ingredients

FOR THE DRESSING

• 85g Kalamata olives , stoned
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 small garlic clove , crushed
• 1 tsp Dijon mustard
• 2 tbsp chopped basil (or a dash of pesto)
• 1 tbsp small capers

FOR THE SALAD

• 200g pack fine green beans , halved
• 3-4 eggs (depending on how much salmon you have)
• 2 x 250g pouches cooked Puy lentils (we used Merchant Gourmet)
• 4 large tomatoes , deseeded and roughly chopped
• 175g-200g cooked leftover salmon , flaked into large chunks
• good handful rocket leaves

PER SERVING

530 kcalories, protein 33g, carbohydrate 35g, fat 30 g, saturated fat 5g, fibre 12g, sugar 7g, salt 2.6 g

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