Salmon & Puy lentil salad with olive dressing

Salmon & Puy lentil salad with olive dressing

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(15 ratings)

Prep: 20 mins Cook: 6 mins


Serves 4
Use up leftover poached salmon in this stylish main-meal salad with punchy dressing

Nutrition and extra info

Nutrition: per serving

  • kcal530
  • fat30g
  • saturates5g
  • carbs35g
  • sugars7g
  • fibre12g
  • protein33g
  • salt2.6g
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    For the dressing

    • 85g Kalamata olive, stoned
      Bowl of olives



      Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

    • 5 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 tbsp red wine vinegar
    • 1 small garlic clove, crushed
    • 1 tsp Dijon mustard
    • 2 tbsp chopped basil (or a dash of pesto)



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 1 tbsp small capers



      Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

    For the salad

    • 200g pack fine green bean, halved
    • 3-4 eggs (depending on how much salmon you have)



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 x 250g pouches cooked Puy lentils (we used Merchant Gourmet)



      The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

    • 4 large tomato, deseeded and roughly chopped



      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 175g-200g cooked leftover salmon, flaked into large chunks



      With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

    • good handful rocket leaves



      Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


    1. Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.

    2. Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.

    3. Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.

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    Comments (15)

    lizleicester's picture

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

    hjhanna's picture

    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.

    mummymac69's picture

    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.

    navazc's picture

    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.

    csbain's picture

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

    alvin51's picture

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

    alvin51's picture

    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

    itsnice's picture

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

    angeldrawers's picture

    ♥ this recipe

    alisonwheeler's picture

    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

    tourer-dan's picture

    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.

    partyprincess's picture

    Delicious and so easy to prepare!

    eleanormayo's picture

    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.

    Rachabn's picture

    Loved this salad wouldn't change a thing!

    Tansyt's picture

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

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