Citrus Lentil Grilled Salmon Salad

This recipe combines nutrient-dense ingredients that nourish both body and mind, supporting mental and emotional well-being through the food–mood connection.

Course Dinner, Main Course, Salad

Recipe Set MHC

Diet Gluten Free, Low Calorie High Protein, Low Salt

Therapeutic Diet Consistent Carbohydrates, Gluten Free, Low Cholesterol, Sodium Restricted, Regular Diet, Sodium Restricted

Servings (click to scale)

Calories 384kcal

Ingredients

For the Lentils

1 1/2 cup lentils
1 quart water

For the Salmon

24 oz salmon filet fresh
1 tsp extra virgin olive oil
1 tsp salt free 17 seasoning

For the Dressing

1/3 cup fresh lemon juice
1/4 cup fresh dill chopped
1 Tbsp Dijon mustard
1/4 cup extra virgin olive oil
1 cup red bell peppers diced
1 cup cucumbers dices
1/2 cup red onion diced

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Instructions

For the Lentils

Sort and rinse the lentils to remove any dirt or debris. Bring water to a boil, add the lentils, and simmer gently until lentils are soft, approximately 30 minutes. Drain and refrigerate until ready to use.

For the Salmon

Lightly brush the salmon with olive oil. Season the salmon with the 17 spice before grilling. Grill the salmon skinless side down first (skin side up), each side should be firm and opaque with grill marks. Internal temperature should be 145F.
When the salmon is cooked, remove from the cooking surface and place on to a sheet tray and place into the refrigerator until ready to use.

For the Dressing

Whisk lemon juice, dill, and mustard in a large bowl. Gradually whisk in oil to form an emulsion. Add the diced bell pepper, cucumber, onions and lentils.

To Assemble Each Salad

Scoop 1/2 cup lentils into the bottom of a serving bowl. Place 1 each (4 oz.) portion of grilled salmon on top of the lentils. Top with dressing as desired and serve.

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