Photo: Anna Pelzer
Salmon & Puy lentil salad with olive dressing
13 ingredients
20 min + 6 min
Serves 4
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Use up leftover poached salmon in this stylish main-meal salad with punchy dressing
Estimated Nutrition (whole recipe, rough)
597
Calories
38g
Protein
34g
Fat
35g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes