Salmon over Warm Lentil, Apple & Walnut Salad

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Salmon over Warm Lentil, Apple & Walnut Salad

Salmon over Warm Lentil, Apple & Walnut Salad

Broiled salmon nestles on top of a warm apple-studded lentil salad and a simple sauce made with pureed lentils and their cooking liquid. Serve with sautéed spinach or chard.

Serves 6

Prep Time 40 min

Total Time 90 min.


  • 6 cups water, divided
  • 1 cup French green lentils, (see Note)
  • 1 cup dry red wine
  • 1 medium onion,, halved
  • 1 carrot, halved
  • 5 cloves garlic, peeled
  • 2 sprigs fresh thyme
  • 3 parsley stems, cut into 2-inch pieces
  • 3 whole cloves
  • 1 bay leaf
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1/2 Granny Smith apple
  • 2 tablespoon chopped walnuts, toasted (see Tip)
  • 1 tablespoon finely chopped fresh parsley
  • 1 1/2 pounds salmon fillet,, skinned (see Tip) and cut into 6 portions
  • 1 teaspoon canola oil
  • 1/4 teaspoon freshly, ground

Cooking Directions

Step 1

To prepare lentil salad: Combine 2 cups water and lentils in a large saucepan; bring to a boil. Cook for 5 minutes. Drain and return the lentils to the pan.

Step 2

Add remaining 4 cups water, wine, onion, carrot and garlic to the pan. Tie thyme sprigs, parsley stems, cloves and bay leaf in a cheesecloth bag and add to the pan. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 30 minutes. Season with 1/4 teaspoon salt and pepper. Continue cooking until the lentils are tender, about 20 minutes more. Drain, reserving 1 cup liquid. Discard the cheesecloth bag. Cut carrot and onion into 1/4-inch dice.

Step 3

Place the reserved liquid and 1/2 cup of the cooked lentils in a blender or food processor; puree until smooth. (Use caution when pureeing hot liquids.) Place 1/2 cup of the puree in a large bowl; mix in the remaining lentils, diced carrot, onion and olive oil. Scrape the remaining puree into a small saucepan.

Step 4

Peel, core and finely dice apple. Stir apple, walnuts and parsley into the lentil-carrot mixture. Cover and keep warm.

Step 5

To broil salmon: Preheat broiler. Coat a baking sheet with cooking spray. Brush both sides of salmon with canola oil and season each side with 1/4 teaspoon salt and pepper. Place on the prepared baking sheet and lay 1 thyme sprig over each fillet. Broil 6 inches from the flame without turning just until opaque in the center, about 6 minutes.

Step 6

Meanwhile, heat the reserved lentil puree. Make a bed of the lentil salad on 6 plates and spoon the lentil puree around the outside. Place the salmon on top. Serve immediately.