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Home » Salads » French Lentil Spinach Salad with Crispy Salmon

October 14, 2019

French Lentil Spinach Salad with Crispy Salmon

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Overhead photograph of lentil and spinach salad with flakes of salmon in a dark blue bowl with a gold fork. Dressing set off to the side in a bowl with a spoon.
Overhead photograph of lentil and spinach salad with flakes of salmon in a dark blue bowl with a gold fork. Dressing set off to the side in a bowl with a spoon.

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 Spinach Salad is definitely one of those! Featuring my favorite crispy pan seared salmon, a simple toasted cumin vinaigrette, and dried cranberries for some chewy sweetness, this lentil salad is hearty, full of flavor and healthy. 

Overhead photograph of lentil and spinach salad with flakes of salmon in a dark blue bowl with a gold fork. Dressing set off to the side in a bowl with a spoon.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 in a lentil spinach salad?

I love cooking with du Puy lentils (also called beluga) because they retain a nice toothsome bite after cooking. However, if you can’t find them go ahead and use what you have on hand or can find, just avoid using red lentils as they don’t retain their texture very well. 

When cooking with lentils, it is important to pick through them and discard any stones or debris before cooking.

Overhead photograph of cumin vinaigrette in a clear jar with a gold spoon.Lentil spinach salad with salmon

Salmon pairs really well with both lentils and spinach, and it’s a great way to add some heart-healthy protein to this main dish 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 trying to save time, you can definitely use some smoked salmon from your local fishmonger. 

Overhead photograph of lentil and spinach salad with flakes of salmon in a dark blue bowl with a gold fork. A bag of craisins set in the middle with dried cranberries spilling out.Spinach salad with cranberries

Dried cranberries, aka Craisins, 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 lentil spinach salad. 

Aside from salads, Craisins do well in dishes that are really savory or have a love of umami, like this Wild Mushroom Dressing or Garlicky Roasted Brussels Sprouts.  

What to serve with lentil salad

Since this spinach and lentil salad has main-dish status, all it needs is a simple side dish, here are a few that would pair well:

Crispy Roast Fingerling Potatoes

Pumpkin Challah Rolls

Homemade Naan Bread

Skillet Cornbread

Red Wine Sangria

More lentil recipes…

  • Madras Lentils
  • Vegetarian Instant Pot Chili
  • Lentil Stuffed Mushrooms

Overhead photograph of lentil and spinach salad with flakes of salmon in a dark blue bowl with a gold fork. Dressing set off to the side in a bowl with a spoon.Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make these vegan Mushroom Veggie Burgers!

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

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Overhead photograph of lentil and spinach salad with flakes of salmon in a dark blue bowl with a gold fork. Dressing set off to the side in a bowl with a spoon.

French Lentil Spinach Salad with Crispy Salmon and Toasted Cumin Vinaigrette

★★★★★ 5 from 3 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (9 cups salad and 1/3 cup vinaigrette) 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: French
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Description

Savory French Lentil Spinach Salad with crispy pan seared salmon, a simple toasted cumin vinaigrette, and dried cranberries for some chewy sweetness. This lentil salad is hearty, full of flavor and healthy.


Scale

Ingredients

  • ½ cup dry du Puy lentils, picked over
  • 1 pound skin-on salmon fillet
  • 1 teaspoon salt 
  • 1 teaspoon ground pepper 
  • 2 tablespoons olive oil 
  • 1 teaspoon cumin seeds 
  • 1 teaspoon minced fresh garlic 
  • 2 tablespoons red wine vinegar 
  • 5 teaspoons Dijon Mustard
  • 1 tablespoon honey 
  • 8 cups spinach (one 8-ounce bag)
  • 1 cup flat-leaf parsley 
  • ½ cup Ocean Spray® Craisins® Dried Cranberries
  • ½ cup thinly sliced shallot 
  • ½ cup crumbled goat cheese

Instructions

Rinse lentils in a fine-mesh strainer, then cook according to package directions.

Combine 1 teaspoon each salt and pepper. Sprinkle half of salt and pepper mixture in bottom of a large nonstick skillet. Arrange salmon, skin side down, in skillet; heat to medium high and sprinkle with remaining salt and pepper over top.

Cook salmon until fat begins to render and skin starts to brown, 6–7 minutes. Flip, cook until flesh side starts to brown, 6–8 minutes more. Transfer to a plate and let cool. Remove skin and flake into 1-inch pieces. 

Meanwhile, combine oil and cumin seeds  in a small skillet over medium heat. Cook, stirring frequently until fragrant and toasty, 4–5 minutes. Off heat, add garlic and cook, stirring constantly, for 30 seconds. Let oil cool in pan (garlic will crisp up). Transfer oil to a bowl and whisk in vinegar, Dijon, and honey; season with salt and pepper. 

Combine spinach, parsley, Craisins, and shallots; divide among four serving plates. Top each salad with lentils, salmon, and goat cheese; drizzle with vinaigrette.


Notes

Cooking lentils: When cooking with lentils, it is important to pick through them and discard any stones or debris before cooking. I like to spread the lentils on a baking sheet to pick through, as it makes the process easier. I also recommend rinsing the lentils in a fine-mesh strainer prior to cooking.

Keywords: Lentil salad, spinach lentil salad, spinach salad, salmon salad, salmon lentil salad, french lentil salad

Did you make this recipe?

Leave a comment below and tag @zestfulkitchen on Instagram and hashtag it #zestfulkitchen!

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Overhead photograph of lentil and spinach salad with flakes of salmon in a dark blue bowl with a gold fork. Dressing set off to the side in a bowl with a spoon.

This post was sponsored by Ocean Spray Inc., as always the thoughts, opinions, recipes, photos, and content are all my own.

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Filed Under: Autumn, Healthy Dinner Recipes, Recipes, Salads, Summer Salads, Year-Round Tagged With: Dairy-Free Option, Gluten-Free, Salmon

About Lauren Grant

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

Reader Interactions

Comments

  1. Susie says

    October 21, 2019 at 8:37 pm

    I saw this salad on Instagram and I had to make it! It was SO amazing. Thank you for such a great recipe. This will definitely be on heavy rotation.

    ★★★★★

    Reply
  2. Tawnie Kroll says

    October 23, 2019 at 10:03 am

    This was so perfect for lunch – I loved the dried cranberries in here!!

    ★★★★★

    Reply
  3. Emily Bruno says

    November 1, 2019 at 11:41 am

    I’m always looking for new ways to use salmon- this was perfect!

    ★★★★★

    Reply

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