Salmon and lentil salad

20 min.
Green lentils and salmon make a combination that is not very common in our cuisine. The ingredients of this salad sound a bit exotic, but believe us, they match perfectly well and the salad is a true source of protein, iron and minerals.


  • 200 g of salted salmon
  • 150 g of red lentils
  • 500 ml of vegetable broth
  • 150 g of cress or sunflower seeds
  • 100 g of your favorite lettuce leaves
  • 2 onions
  • 1 lemon
  • 2 tsp of hard cheese
  • 6 tbsp of olive oil
  • 1 tsp of honey
  • A pinch of salt, pepper


Boil the lentils in the broth. Pour them into a colander; pour them over with water and drain.
Cut the onions in cubes, pour with boiling water and dry.
Prepare the topping: wash the lemon, rub it with soda, scald, remove the peel and squeeze the juice.
Mix the juice with honey, oil, a pinch of salt, pepper and stir until a solid mass.
Mix the lentils with onions, pour it with the gravy made and keep it for 30 minutes.
Place the torn salad leaves on plates, then add the lentils with the topping, place slices of salmon on top, sprinkle the cress or sunflower seeds, lemon peel and cheese.