How To Make Lentil Salmon Salad

“This post is sponsored by Ziyad but the content and opinions expressed here are my own.”

A delicious slow roasted salmon that was rubbed in a spicy herb mixture and tossed with cooked green lentils and radishes. So good and easy to make! I love the larger chunks of juicy salmon spread throughout the lentils. This slow roasted Salmon is so incredibly juicy and rich with so much flavor from the spicy herb rub. Also, if I am making this for dinner, I sometimes will add basmati rice with the lentils.

Ziyad – My go-to brand for all things Middle Eastern

Ziyad is a company that offers beloved foods of the Middle East. Growing up, my mom always had several of Ziyad products throughout the kitchen – in the pantry, refrigerator and freezer! It is a brand that I have come to really appreciate for my staple middle eastern products like rose water, lentils, phyllo pastry, tahini ( an essential ingredient to make Hummus) pickled veggies, baking dates and so much more. You can find various Ziyad products at your local international or middle eastern store. Also, you can purchase some of their products from amazon, here. Learn more about the company, here.

Lentils and Spicy Herb Rub/Marinate

Today’s recipe, the two star ingredients are Ziyad Green Lentils ( these lentils are a staple in my kitchen pantry) and the Ziyad Red Hot Pepper Sauce called Shatta. I cooked the green Lentils with some onion, bay leaves, salt, black pepper and lemon juice. For the herb spicy rub/marinate, I added chopped basil, parsley, dill, minced garlic, shallots, and the Ziyad Shatta. That is it- really easy and packed with so much flavor. I slowly roasted the salmon fillet, which yields the most juicy tender flakey salmon.

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Lentil Salmon Salad

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Ingredients

Salmon Spicy Herb Marinate

• 1 shallot grated, minced or finely chopped
• 3 minced garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 springs of fresh dill finley chopped
• 8 basil leaves finely chopped
• 1/4 cup finley chopped parsley
• 2 tablespoons Ziyad Shatta Red Peppers
• 1 teaspoon lemon juice
• 1 tablespoon honey
• 2 tablespoons olive oil
• 4 – 6 ounces of skin on salmon fillets

Lentils

• 1 cup lentils rinsed
• 2 bay leaves
• 1 smalled chopped onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon juice
• 1 tablespoons olive oil

Instructions

Spicy Herb Slow Roast Salmon

• Preheat oven to 270 F
• You can add the all the rub / marinate ingredients in a blender or mix all the ingredients in a bowl ( just make sure to finely chop the ingredients)
• Brush a baking dish generously with some olive oil. Place the the salmon skin side-down in the dish. Sprinkle some salt and freshly ground black pepper evenly over each salmon fillet.
• Then using your hands or the back of a spoon, evenly apply the slamon rub/marinate mixture over each salmon.
• Place the baking dish on the middle rack in the oven and roast for about 20 -30 minutes. the cooking time all depends on the thickness of your salmon. Usually if the fish is about to begin to flake, it should be ready. Allow the salmon to cool and then break the salmon into irregular chunky pieces.

Lentils

• Add the chopped onion and olive oil in a medium size pot and sauté the onions until golden. Then add the the Ziyad green lentils and bay leaves and cover by at least 1 inch of water.
• Bring the green lentils to a boil, then turn down the heat and simmer until the lentils are tender but not mushy. This will take about 20 -25 minutes. Half way throught cooking the lentils, add additional water, if needed. Once it has cooked, remove the bay leaves and add some sliced red radishes ( optional) and lemon juice. Transfer to a large plate and top it off with some salmon chunks and fresh dill. Taste and add additional salt, black pepper or lemon juice, if needed.