Nordic lentil salmon salad
September 4, 2026 · 3 min read
Lentils and salmon rarely land in the same bowl, but they should — the lentils bring fiber and body, the salmon brings richness, and a mustardy vinaigrette ties it together the way it does on a dill potato salad. It's built to use whatever salmon you already have around: bake a couple of fillets for this, or spoon in what's left from last night's dinner.
Serve it warm the day it's made or cold from the fridge the next — the lentils only get better as they sit in the vinaigrette.
Ingredients
- 1 cup (200 g) dried green or brown lentils, rinsed
- 2 salmon fillets (about 6 oz / 170 g each), baked and flaked (or 2 cups flaked leftover salmon)
- 1 English cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh dill
- 1 tablespoon Dijon or whole-grain mustard
- 2 tablespoons white wine vinegar or fresh lemon juice
- 3 tablespoons olive oil or rapeseed (canola) oil
- Salt and black pepper, to taste
- 2 cups arugula or baby spinach (optional, for serving)
Steps
- Rinse the lentils and pick out any debris. Cover with plenty of water in a pot, bring to a boil, then simmer 20–25 minutes until tender but still holding their shape. Drain and let cool to room temperature. Using canned lentils instead? Drain and rinse 2 cups and skip straight to the next step.
- If you're not using leftover salmon, heat the oven to 400°F (200°C) and bake the fillets 12–15 minutes until they flake easily. Let cool, then flake into large pieces, discarding the skin.
- Whisk the mustard, vinegar, oil, a pinch of salt, and a few grinds of pepper together in a small bowl until smooth.
- Toss the cooled lentils, cucumber, red onion, and dill in a large bowl with most of the vinaigrette.
- Divide over the arugula if using, top with the flaked salmon, and drizzle with the remaining vinaigrette.
How it comes together
Makes 4 servings — read left to right; each column combines what's behind it.
PrepRinse the lentils and pat the salmon dry before you start — if you're working from leftover salmon, the whole bowl comes together in about 20 minutes.
| 1 cup · 200 g dried lentilsgreen or brown, rinsed | Cook the lentils | Toss the lentil salad | Top and serve | ||
| 1 tbsp · 15 g Dijon or whole-grain mustard | Whisk the vinaigrette | ||||
| 2 tbsp · 30 g white wine vinegar or lemon juice | |||||
| 3 tbsp · 42 g olive oil or rapeseed oil | |||||
| ½ tsp saltto taste, split between the lentils and the vinaigrette | |||||
| ¼ tsp black pepperto taste | |||||
| 1 English cucumberdiced | |||||
| ½ red onionsmall, thinly sliced | |||||
| ¼ cup · 9 g fresh dillchopped | |||||
| 2 salmon filletsesbaked and flaked, about 6 oz / 170 g each, or leftover | Bake and flake the salmon | ||||
| 2 cups · 40 g arugula or baby spinachoptional, for serving |
Scaling adjusts quantities only — cooking times and pan sizes may need judgment. Grams are rounded for the kitchen.
Swaps
Any small lentil works here — French green (Puy) lentils hold their shape best, but standard green or brown lentils are fine too. Canned lentils cut the cook time to almost nothing; just drain and rinse two cups. No fresh salmon? Canned salmon or leftover baked trout both work, and hot-smoked salmon flaked in gives the whole bowl a smokier edge. Swap the dill for chopped parsley or chives if dill isn't in the fridge, though dill is worth seeking out — it's the herb that makes this taste Nordic rather than generic. A spoonful of capers or a few thin radish slices add a sharper note if you want one.
Notes
This is a good make-ahead lunch: the dressed lentils keep well in the fridge for up to three days, so double the batch and portion it out. Add the arugula just before eating if you're packing it to go, so it doesn't wilt into the dressing.
The macros above are an estimate built on a 6 oz salmon portion per serving. Tell Nordic Diet Companion "lentil salad with salmon and dill" and it logs the meal and reflects how the fish, legumes, and vegetables fit your day's Nordic pattern — no weighing required.
FAQ
Do I need to soak the lentils first? No. Green and brown lentils don't need soaking — just rinse them and simmer until tender, about 20–25 minutes.
Can I use canned lentils? Yes. Drain and rinse two 15-ounce cans (or about 2 cups) and skip the cooking step entirely. The texture is a little softer than lentils cooked from dry, but the salad works fine either way.
What's the best way to use leftover salmon here? Flake it cold or gently warmed, straight into the bowl at the last step. Leftover baked or poached salmon both work well — smoked salmon is good too, though it's saltier, so go lighter on the added salt.
How long does this keep in the fridge? The dressed lentil-and-vegetable base keeps about three days refrigerated. Add the arugula and any leftover salmon just before serving each time for the best texture.
Is this a good cold lunch to pack ahead? Yes — it's one of the better make-ahead options in a Nordic rotation. Pack the arugula separately if you're not eating it same-day, so it stays fresh instead of wilting into the dressing.