Salmon & Spinach French Lentil Salad

I’m always looking for a delicious go-to weeknight salad that can be served either as a main dish or a whole meal. And this French Lentil Salad is definitely one of those! Featuring my favorite crispy pan seared salmon, spinach, a simple toasted cumin vinaigrette, and dried cranberries for some chewy sweetness, this salmon spinach lentil salad is hearty, full of flavor and healthy. 

Lentils are a staple in my kitchen, and for more reasons than one. A plant-based superfood, lentils are loaded with protein, fiber and iron, making them a great staple for all kitchens, but especially a vegetarian one. They’re quick cooking, inexpensive, and totally versatile.

What Kind of Lentils to Use

I love cooking with du Puy lentils (also called beluga because the tiny black lentils look like beluga eggs) because they retain a nice toothsome bite after cooking. If you can’t find black lentils for this salad go ahead and use brown or green lentils, just avoid using red lentils as they don’t retain their shape.

When cooking with lentils, it’s important to pick through and discard any stones or debris before cooking. Seems arduous, but it’s worth the time to avoid a cracked tooth! 

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Salmon, Spinach and Lentils: a Perfect Pairing

Salmon pairs really well with both lentils and spinach, and it’s a great way to add some heart-healthy protein to this entrée lentil salad. I opted to use my tried-and-true method for pan searing which creates a wonderful crisp crust without any additional fat needed. 

If you’re looking to save time, feel free to use some smoked salmon from your local fishmonger. 

Toasted Cumin Vinaigrette

This French lentil salad features one of my absolute favorite vinaigrettes—toasted cumin vinaigrette. Let’s point out the obvious, cumin is not a spice you think of when you think French cuisine, but it  pairs so beautifully with the black lentils, goat cheese and salmon I just had to use it. To keep the flavors very French go ahead and use fennel seeds instead of cumin seeds.

The process of making the vinaigrette is simple. It starts by infusing olive oil with cumin seeds in a small skillet over medium heat. Once the cumin seeds are toasted and the oil is infused, remove the skillet from heat and stir in some minced garlic. The hot oil will take the edge off of the raw garlic and further infuse the oil with flavor. To bring it all together, combine the infused oil, cumin seeds and garlic with red wine vinegar, Dijon, and a dash of honey.

Add Some Sweetness

Dried cranberries are a great way to add texture and sweetness to salads and savory dishes. Cranberries pair particularly well with spinach and kale, making them right at home in this French lentil salad. 

Variations

Use this recipe as a guide, mix and match different toppings and spices to keep all of your salmon spinach salads interesting and delicious.

• Use crumbled feta cheese instead of goat cheese.
• Use fennel seeds instead of cumin seeds for an added dose of French flavor!
• Add thinly sliced red onion instead of shallot
• Add a dried bay leaf and thyme sprigs to the lentils while they cook.

What to Serve with this Lentil Salad

With the addition of salmon, this cold lentil salad easily achieves main-dish status. All it needs is a simple side dish, here are a few that would pair well:

• Crispy Roast Fingerling Potatoes
• Japanese Milk Bread Rolls
• Homemade Naan Bread
• Skillet Cornbread
• Red Wine Sangria

This recipe was originally posted on October 14th, 2019. It was last updated February 23, 2021.