Roast Salmon, Greens & Lentil Salad

Name: Roast Salmon, Greens & Lentil Salad
Yield: 4 main-course salads
Ingredients: 500 g Salmon fillets; 400 g Cooked green lentils; 200 g Green beans, trimmed; 100 g Mixed salad leaves; 150 g Cucumber, sliced; 100 ml Citrus & Dijon Vinaigrette; 15 ml Olive oil; 2 g Salt

Flaked roast salmon, lentils and green beans with a citrus vinaigrette.

Roast Salmon, Greens & Lentil Salad prepared as described in the recipe

Flaked roast salmon, lentils and green beans with a citrus vinaigrette.

Written for 4 main-course salads

Cook this

Ingredients

Serves

Salmon fillets500 g
Cooked green lentils400 g
Green beans, trimmed200 g
Mixed salad leaves100 g
Cucumber, sliced150 g
Citrus & Dijon Vinaigrette100 ml
Olive oil15 ml
Salt2 g

Method

Brush salmon with oil, season and roast at 180°C for approximately 12 to 16 minutes until 63°C in the thickest part, then cool briefly.
Blanch beans for 3 to 4 minutes and chill in ice water; drain.
Toss lentils, cucumber and beans with most of the dressing.
Fold in leaves, top with flaked salmon and spoon over remaining dressing.

Chef’s notes

A substantial fish salad; cooking time depends on fillet thickness.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep cooked components and dressing refrigerated separately at 4°C or below for up to 2 days. Assemble leaves, herbs and avocado just before eating; do not store a dressed salad for later service.

Allergens and diet

Fish. Mustard.

Last refined · October 2026