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Lentil salad with salmon and Gouda

Packed with protein, this salad makes a satisfying dinner any time of year.
Recipe provided by Dairy Farmers of Canada ©

6 servings / 40 min 

Prep 20 min / Cook 20 min

This soup makes for a delicious main course.

Ingredients
  • 1 cup (250 mL) green lentils
  • 1 lb (450 g) Pacific salmon fillet
  • 2 cups (500 mL) spinach, chopped
  • 2 cups (500 mL) carrots, grated
  • 1/3 cup (80 mL) raisins
  • 2 tbsp (25 mL) sunflower seeds
  • 2 tsp (10 mL) sunflower oil
  • 2 tbsp (25 mL) sodium-reduced soy or tamari sauce
  • 1 to 2 tsp (5 to 10 mL) ginger, freshly chopped
  • 1 clove garlic
  • 3 oz (90 g) lower fat Gouda, diced or 2 oz (60 g) regular Gouda, diced
  • Freshly ground pepper
Directions
  1. Cook lentils in a saucepan filled with boiling water for about 20 minutes or until tender.
  2. Meanwhile, cook salmon in oven at 375°F (190°C) for 12–15 minutes.
  3. In a large bowl, mix remaining ingredients.
  4. Rinse lentils under cold water to stop cooking, drain, and add to bowl.
  5. Toss to thoroughly coat lentils with dressing.
  6. Divide salad and serve topped with salmon.
Nutritional info per serving (1 of 6)
  • Calories: 381
  • Protein: 29 g
  • Total Fat: 16 g
    Saturated Fat: 4 g
    Cholesterol 51: mg
  • Carbohydrates: 31 g
    Fibre: 12 g
    Sugars: 7 g
    Added sugars 0 g
  • Sodium: 351 mg
  • Potassium: 860 mg