Salmon Lentil Caprese Salad
Course Salads
Difficulty Easy
Pulse Type Lentils
Recipe Contributed By Le Creme de la Crumb

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Salmon & Lentil Caprese Salad

Prep Time 15 minutes
Cook Time 20 minutes


  • 12 ounces salmon, optional
  • salt and pepper, to taste
  • 1 tbsp lemon juice, freshly squeezed
  • 4 cups mixed greens, spring; tossed
  • 1 cup lentils, cooked
  • 1 cup tomatoes, cherry; quartered
  • 1/2 cup mozzarella cheese, balls
  • 2 cups balsamic vinegar
  • pepper, black; freshly cracked


  • Preheat oven to 400 degrees and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flakey.
  • While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and transfer to a bowl to cool.
  • Chop salmon into strips or cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper. Serve immediately.


For a simpler salad and vegetarian version, simply omit the salmon from this recipe.