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.
Hot smoked salmon, peach and lentil salad
Hot-smoked salmon plus ripe peaches? Trust us – it’s a delicious combo. Especially when served with earthy green lentils, crunchy walnuts and a moreish ready-to-drizzle dressing made from fig and balsamic vinegar.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 1 courgette
- 60g petite leaf mix
- 1 handful of fresh mint (use half)
- 40g green lentils (green lentils (100%))
- 10g walnuts (Nuts)
- 1 peach
- 1 tbsp fig and balsamic dressing (Mustard, Sulphites) (sunflower oil, balsamic vinegar, water, figs, white wine vinegar, fig juice concentrate, wholegrain mustard, salt, xanthan gum)
- 2 hot-smoked salmon fillets (skin on) (Fish)
Nutritional Information
Calories: 443
Protein: 42g
Carbs: 19g
Fat: 22g
Ingredients
- 10g walnuts (use half) (Nuts)
- 1 handful of fresh mint (use half)
- 40g green lentils (use half) (green lentils (100%))
- 1 courgette
- 1 hot-smoked salmon fillet (skin on) (Fish)
- 1 peach (use half)
- 40g mixed salad leaves
- 1 tbsp fig and balsamic dressing (use half) (Mustard, Sulphites) (sunflower oil, balsamic vinegar, water, figs, white wine vinegar, fig juice concentrate, wholegrain mustard, salt, xanthan gum)
Nutritional Information
Calories: 527
Protein: 43g
Carbs: 22g
Fat: 30g
Hot smoked salmon, peach and lentil salad
Hot-smoked salmon plus ripe peaches? Trust us – it’s a delicious combo. Especially when served with earthy green lentils, crunchy walnuts and a moreish ready-to-drizzle dressing made from fig and balsamic vinegar.
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Cooking Instructions
- Boil a kettle. Heat a medium saucepan filled with salted boiling water on a high heat. Add the lentils and boil for 12-15 mins, until cooked, then drain. Return to the saucepan and mix in half the dressing.
- Destone and slice the peach into 6 segments. Slice the courgette into 1/2 cm thick half-moons. Remove the mint leaves from their stalks and finely chop.
- Heat a large frying pan with 1 tbsp oil on a medium-high heat and cook the courgettes with a pinch of sea salt for 3 mins, until golden. Add the peaches and cook for 2 mins until golden brown. Remove the skin from the salmon, flake large pieces into the pan and cook for 2 mins on a medium heat to warm through. Remove from the heat, then gently stir through the mint and drained lentils. Season to taste with sea salt and black pepper.
- Dress the mixed salad with the remaining dressing. Serve the salad topped with the salmon and lentils. Scatter over the walnuts.
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