The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Salmon, Dill & Lentil Salad
It might be a salad, but it’s still super satisfying – you’ll get hot-smoked salmon, lentils and courgette chunks to keep you full. Stir through yoghurt, orange and capers to add flavour fast. Garnish with chilli and dill.
Ready in 20
High protein
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 hot-smoked salmon fillets (skin on) (Fish)
- 1 shallot
- 1 little gem lettuce
- 1 handful of fresh dill
- 80g green lentils (green lentils (100%))
- 110g baby plum tomatoes
- 1 orange
- ½ tsp red chilli flakes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 10g capers (Water, Salt, Vinegar)
- 1 courgette
Nutritional Information
Calories: 537
Protein: 48g
Carbs: 35g
Fat: 23g
Ingredients
- 1 hot-smoked salmon fillet (skin on) (Fish)
- 1 courgette (use half)
- 1 shallot (use half)
- 0.5 tsp red chilli flakes (use half)
- 1 handful of fresh dill (use half)
- 110g baby plum tomatoes (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 10g capers (use half) (Water, Salt, Vinegar)
- 80g green lentils (use half) (green lentils (100%))
- 1 orange (use half)
- 1 little gem lettuce (use half)
Nutritional Information
Calories: 559
Protein: 48g
Carbs: 35g
Fat: 26g
Creamy Salmon, Dill & Lentil Salad
It might be a salad, but it’s still super satisfying – you’ll get hot-smoked salmon, lentils and courgette chunks to keep you full. Stir through yoghurt, orange and capers to add flavour fast. Garnish with chilli and dill.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the lentils and boil for 12-14 mins, until cooked, then drain. Set aside to cool slightly.
- Roughly chop the dill. Peel the orange and cut into 8 wedges, reserving any juice. Finely slice the shallot. Slice the courgette into 1cm-thick half-moons. Halve the tomatoes. Cut the root off the lettuce and carefully separate the leaves.
- Heat a medium frying pan with 1 tbsp oil on a medium heat. Add the courgette, cook for 3 mins, then add the shallot and cook for 2 mins. Remove from the heat and stir in the tomatoes, yoghurt, capers, orange (with the juice) and half the dill. Season with sea salt and black pepper.
- Remove the skin from the salmon, then flake the fillet into the courgette mix. Gently stir through the lentils and lettuce leaves. Serve garnished with the chilli (to taste) and remaining dill.
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