One-Pot Salmon, Spinach and Lentil Salad

By Kay Chun

Updated January 15, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
30 min
Rating
4(463)
Comments
Read comments

This warm, veggie-packed salad gets its rich flavor from buttery salmon and hearty canned lentils but eats bright, thanks to citrusy dill and punchy lemon juice. The fish is seared before building the salad right in the pot; as you cook the dish, the salmon naturally flakes apart and disperses throughout, so you’ll wind up with some fish in every bite. The salmon oil combines with aromatic garlic, scallions and herbs to create a vibrant dressing. Easily transportable for potlucks and picnics, this salad can be enjoyed warm or at room temperature.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil

  • 1 ½ pounds skinless salmon, cut into 1-inch cubes

  • Kosher salt and pepper

  • 1 cup thinly sliced scallions

  • 1 garlic clove, grated

  • 3 tablespoons lemon juice

  • 5 ounces baby spinach 

  • 1 medium zucchini (about 8 ounces), grated on the large holes of a box grater and squeezed to remove excess liquid (about 1 packed cup)

  • 2 (14-ounce) cans lentils, drained

  • 4 ounces cherry tomatoes, halved

  • ¼ cup chopped dill, plus more for garnish

  • Crusty bread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

55 grams carbs; 94 milligrams cholesterol; 724 calories; 12 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 19 grams fiber; 1280 milligrams sodium; 57 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large Dutch oven, heat oil over medium. Season fish with salt and pepper and add to pot. Scatter half of the scallions over the salmon. Cook, turning occasionally, until fish is lightly golden in spots, 5 minutes. 

  2. Step 2

    Add garlic and gently stir until fragrant, keeping the fish as intact as possible (but totally fine if it flakes apart), 1 minute. Drizzle salmon with 1 tablespoon of the lemon juice and top with spinach. Cover, turn off heat and let stand until fish is cooked to medium, 2 minutes longer.

  3. Step 3

    Add zucchini, lentils, tomatoes, dill and the remaining scallions and lemon juice, and season with salt and pepper. Gently fold until well combined.

  4. Step 4

    Divide salad among 4 bowls and top each with more dill. 

  5. Step 5

    Serve warm, with crusty bread on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
463 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Jane

I'm astounded - 1280 gms of sodium per serving??? I looked at the ingredients and am stumped at how that can be. Is most of that in the canned lentils? Or are they using salt as seasoning with a very heavy hand?

Glyn

@Jane Milligrams*

Aeleonard

This was wonderful. Cooked my own lentils and only had spinach-arugula mix but otherwise followed recipe pretty closely. Tasty and healthy — a definite keeper.

Kurt

I really enjoyed this! I agree with the comments that cooking dry lentils will yield less sodium. I used French lentils which also provided great texture. Also agree with the comment on slicing the zucchini instead of shredding it. I quarted it lengthwise and sliced it into bite-sized chunks. The fresh dill added so much flavor, and I didn't feel the need to add mustard as some suggested. I always add more garlic called for! My wife and I got two dinners and a lunch out of this. So good!

VB

Yes to Dijon honey vinaigrette! Didn’t have zuke so used some chopped green beans which added a nice crunch. Oh, and I forgot the bread but didn’t miss it!

Rob from MD

Recommendations - 1 1/2 pounds of fish in the Dutch oven to cook all at once is too much. Ends up steaming, not browning. Cook in batches. Cook your own dry lentils - takes about 20 minutes - to cut down on the high sodium in canned lentils. I wanted more than 4 oz. of tomato. A splash of red wine vinegar at the end along with the lemon doesn't hurt. Add a bit of nonfat Greek yogurt with lemon juice and dill on top for serving. Actually better chilled the next day.

Kurt

Agreed! I used one pound of fish and it was plenty!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.