Salmon Lentil Caprese Salad

Salmon & Lentil Caprese Salad

Course Salads
Difficulty Easy
Pulse Type Lentils
Occasion Mediterranean Diet
Nutrition 500 calories or less, 7g+ protein
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 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


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

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