Lentil salade with Salmon


This main-dish salad is bright, fresh, and sunny, like a little postcard from Provence on a cold day.


400 gr Chalo Dark green speckled lentils

4 salmon fillets (each +- 130 gr)

1 small fennel

8 radishes

A bundle of lamb's lettuce

1 shallot

1 bay leaf

2 sprigs of thyme

5 tbsp olive oil

1 tbsp lemon juice

1 tbsp dijon mustard

0.5 tsp curry powder

Pepper - Salt


  1. Chop the shallot and sauté with bay leaf and thyme.
  2. Add the lentils and just submerge them in cold water. Bring to a boil, cover and then turn the heat to medium. Cook the lentils until al dente (or follow the cooking time instructions on the package).
  3. Drain the lentils and rinse them in cold water.
  4. Heat 1 tbsp oil in a non-stick pan over medium-high heat.
  5. Season the salmon with salt and pepper. Score the skin and place the salmon skin-side down in the pan. Fry for 3 minutes, turn over and cook for 1 to 2 minutes depending on thickness. Allow the salmon to cool.
  6. Wash the vegetables and finely slice the fennel and radishes.
  7. Make a vinaigrette with dijon mustard, lemon juice and olive oil. Season with salt, pepper and curry powder.


Mix the lentils with the vegetables and corn salad (lamb's lettuce). Drizzle with the vinaigrette, the green of fennel and divide the salmon over it.

Original recipe by Njam