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.
Ready In
30 min
Rating
4(340)
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.

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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)

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.

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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
340 user ratings
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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.

Ron

Ron The nutritional data stated 1280 milligrams per portion, so only 1.28 grams.

Allison

This was ok — but will definitely do this with dried lentils rather than canned next time. I had a checkup the day after eating this and my blood pressure was up! Waaaay too much sodium. I drained and rinsed the canned lentils too. I would really like it if NYT recipes paid more attention to the nutritional value of food and recommended lower sodium/lower fat alternatives within each recipe so people without a ton of experience adapting recipes could make their versions healthier if they wanted to. Also, I don’t like dill, so I left it out and it was very bland. I’ll probably add basil next time.

Tinse

With a little tweaking of seasoning and lentils (i.e., Trader Joe’s), this dish was simply superb!

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