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(593)
Comments
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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.

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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)

94 grams carbs; 94 milligrams cholesterol; 946 calories; 12 grams monounsaturated fat; 9 grams polyunsaturated fat; 7 grams saturated fat; 35 grams fat; 22 grams fiber; 1469 milligrams sodium; 66 grams protein; 12 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.

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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.

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Ratings

4 out of 5
593 user ratings
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Comments

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.

W1ndowMaker

The zucchini is not doing much, I’d skip it next time. Would add a mustard vinaigrette for more flavor.

Your name

Will try to make even easier with tinned sardines. Use oil from tin to cook garlic, then warm the spinach, lemon, maybe a bit of chopped fruit, then off stove, add canned beans, veg, seasoning, herbs. Seems like a very versatile formula.

Mia

I made this as written but only needed 2 servings, so cut ingredients in half. It still made a huge amount. Next time I will cut even more. It was tasty though.

Debra

Delicious but underwhelming. I added some zhoug sauce to it and it added a zing to the salad.

pdx

An easy way to remove the salmon skin is to first sear the fillet skin-side down. Then flip and peel off the skin to discard. With a form spatula, cut the fillet into pieces. Continue cooling per recipe.

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