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.
Serving size
Ingredients
Ingredients
- 1 tbsp red wine vinegar
- 60g petite leaf mix
- 1 onion
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 1 handful of fresh dill
- 1 pear
-
80g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
-
500g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 3 radish
- 200g sugar snap peas
-
1 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Allergens
Contains:
Fish, Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 515Kcal |
| 517kJ | 2155kJ | |
| Fat | 5.0g | 21g |
| of which saturates | 0.9g | 3.7g |
| Carbohydrates | 8g | 34g |
| of which sugars | 2.3g | 9.8g |
| Protein | 11g | 45g |
| Salt | 0.79g | 3.3g |
| Fibre | 2.0g | 8.2g |
Ready in 20
High protein
9 plants
Low sat fat
Warm Salmon Quinoa & Lentil Salad
Simple and satisfying: this is exactly what a salad should be. We make it easy with a ready-to-go mix of fibre-rich quinoa and lentils. Flake over tender hot-smoked salmon for even less faff. Scatter over crunchy radish and vibrant dill. Finish with crisp salad leaves, the essential green. A salad to give you fuel and on those long sunny nights.
Cooking Instructions
Cooking Instructions
- Roughly dice the pear into large chunks. Heat a large frying pan with 1 tbsp oil on high heat. Cook the pear and sugar snaps for 2-3 mins, then add the lentils and quinoa. Cook for a further 4-5 mins, until piping hot.
- Finely dice the onion. Roughly chop the dill. Trim and thinly slice the radishes.
- Once the lentils and quinoa are hot, stir in the yoghurt, mustard, vinegar, dill and half the onion.
- Toss the leaf mix through the lentils and quinoa mix. Remove the salmon skin and flake the fish into large chunks over the salad. Garnish with radishes, remaining onion and dill.
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