Salmon and lentil salad

Prep: 10 mins

Cook: 15 mins

For a quick dinner this dish is a perfect and uses up leftover salmon brilliantly.

30g chopped fresh tarragon

1 cucumber, chopped

150g plain yoghurt

2 tbsp olive oil

1 ½ onion, diced

4 sprigs thyme

2 cloves garlic, diced

2 tomatoes, chopped

350g ready to eat puy lentils

400g cooked leftover salmon, flaked

1 lemon, juice only

Place the tarragon, cucumber and yoghurt in a small bowl.

Season with black pepper and mix together, then set aside.

In a pan, heat the oil and gently cook the onion with the thyme and tomatoes for 5-7 minutes, until softened.

Add the garlic and cook for 2 more minutes.

Stir through the lentils, salmon, and lemon juice and cook until warmed through.

Season with salt and pepper then serve with the yoghurt dressing on the side.

Serves
4

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Fruit, Fish, Vegetables, Lentils

Recipe Type
Dinner, Healthy, Left Overs

Level of Difficulty
Easy

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