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Name: Towering Mediterranean Salmon & Lentil Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6 oz) skinless salmon fillets; 1 cup dry French green lentils; 6 cups mixed baby greens (arugula, spinach, romaine); 1 large English cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 small red onion, finely sliced; 1/2 cup crumbled feta cheese; 1/4 cup toasted pistachios, chopped; 1/4 cup extra virgin olive oil; 2 tbsp red wine vinegar; 1 lemon, zested and juiced; 1 tbsp Dijon mustard; 1 tsp honey; Kosher salt and black pepper, to taste

Towering Mediterranean Salmon & Lentil Salad

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This Towering Mediterranean Salmon & Lentil Salad fuses protein-packed ingredients and bold flavors, architected into a dramatic, gravity-defying centerpiece. Roasted salmon meets earthy lentils, crisp veggies, and verdant greens, all layered to create vertical height and textural contrast. Toasted pistachios and feta give crunch and tang, while a bright lemony vinaigrette brings it all together. Artful assembly transforms salad into a visual and nutritional powerhouse, perfect for a show-stopping, nourishing dinner.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Pat salmon fillets dry, season with salt and pepper, and drizzle with a little olive oil.
Roast salmon for 12-14 minutes, until just cooked through. Let rest 5 minutes, then break into large chunks.
Meanwhile, cook lentils: Rinse lentils, place in a saucepan with 3 cups water, and a big pinch of salt. Bring to a boil, reduce to a simmer, and cook uncovered for 18-20 minutes until tender but not mushy. Drain well and cool slightly.
Whisk olive oil, red wine vinegar, lemon juice and zest, Dijon, honey, and a pinch of salt and pepper in a large mixing bowl to make the dressing. Taste and adjust acid and seasoning as needed.
In a separate bowl, toss lentils, cucumber, tomatoes, red onion, half the feta, and half the pistachios with half the dressing.
To assemble: On a large platter, layer the greens as a base. Mound the lentil mixture vertically in the center, forming a tall “tower.” Gently pile the roasted salmon chunks on top. Drizzle with remaining dressing, then scatter with the rest of the feta and pistachios for dramatic height and texture. Serve immediately.