Crispy Lentils and Salmon Fall Salad by @starinfinitefood

Name: Crispy Lentils and Salmon Fall Salad
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 5 servings
Ingredients: 570 g Salmon; 90 ml Olive Oil drizzle, for the salmon, for the squash and lentils, for the dressing; 2.3 tsp Salt for the salmon; 2 tsp Paprika for the salmon; 1 tsp Italian Seasoning for the salmon; 1.5 tsp Garlic Powder for the salmon; 1 Butternut Squash small, peeled and finely chopped; 360 ml Cooked Lentils patted dry; 1.2 l Kale finely chopped, massaged with a little oil and salt; 1 Green Apple cut into matchsticks; 120 ml Dried Cranberries chopped; 140 ml Feta crumbled, 1/2-2/3 cup; 80 ml Almonds toasted, sliced; 60 ml Dill fresh, chopped; 1.5 tbsp Balsamic Vinegar; 1.5 tbsp Maple Syrup; 1 tbsp Dijon Mustard; Pepper to taste, for the dressing

48 min

5 servings

🐟

570 g

Salmon

🫒

90 ml

Olive oil

🧂

2.3 tsp

Salt

🌶️

2 tsp

Paprika

🧂

1 tsp

Italian seasoning

🧄

1.5 tsp

Garlic powder

🎃

1

Butternut squash

🫘

360 ml

Cooked lentils

🥬

1.2 l

Kale

🍎

1

Green apple

🫐

120 ml

Dried cranberries

🧀

140 ml

Feta

🌰

80 ml

Almonds

🌿

60 ml

Dill

🍇

1.5 tbsp

Balsamic vinegar

🍁

1.5 tbsp

Maple syrup

🌼

1 tbsp

Dijon mustard

⚫

Pepper

Score
- Salmon
- Olive oil
- Salt
Score the top of the salmon in a crisscross pattern, then rub with olive oil and the salt, paprika, Italian seasoning and garlic powder, working them into the grooves.
Roast
- Salmon
Roast the salmon at 425°F on a parchment-lined sheet for 10-12 minutes, broiling 30-60 seconds at the end for extra crisp.
Toss
- Butternut squash
- Olive oil
- Salt
Toss the butternut squash with half the olive oil, salt, paprika and garlic powder on a parchment-lined sheet.
Toss
- Cooked lentils
- Olive oil
- Salt
Toss the lentils with the remaining olive oil, salt, paprika and garlic powder on another parchment-lined sheet.
Roast
- Butternut squash
- Cooked lentils
Roast the squash and lentils at 425°F, tossing halfway: lentils for 15-17 minutes, squash for 23-28 minutes.
Massage
- Kale
- Olive oil
- Salt
Massage the kale with a little oil and salt.
Whisk
- Olive oil
- Balsamic vinegar
- Salt
Whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt and pepper for the dressing.
Toss
- Kale
- Green apple
- Dried cranberries
Toss the dressing with the kale, apple, dried cranberries, feta, almonds, dill, roasted squash, lentils and salmon.

Crispy Lentils and Salmon Fall Salad by @starinfinitefood

48 min

5 servings

🐟

570 g

Salmon

🫒

90 ml

Olive oil

🧂

2.3 tsp

Salt

🌶️

2 tsp

Paprika

🧂

1 tsp

Italian seasoning

🧄

1.5 tsp

Garlic powder

🎃

1

Butternut squash

🫘

360 ml

Cooked lentils

🥬

1.2 l

Kale

🍎

1

Green apple

🫐

120 ml

Dried cranberries

🧀

140 ml

Feta

🌰

80 ml

Almonds

🌿

60 ml

Dill

🍇

1.5 tbsp

Balsamic vinegar

🍁

1.5 tbsp

Maple syrup

🌼

1 tbsp

Dijon mustard

⚫

Pepper

Preparation Steps

Step 1/8
Score the top of the salmon in a crisscross pattern, then rub with olive oil and the salt, paprika, Italian seasoning and garlic powder, working them into the grooves.
🐟Salmon
🫒Olive oil
🧂Salt
🌶️Paprika
🧂Italian seasoning
🧄Garlic powder
🔪Knife
🪵Cutting board
🍳Baking sheet
📜Parchment paper
Step 2/8
Roast the salmon at 425°F on a parchment-lined sheet for 10-12 minutes, broiling 30-60 seconds at the end for extra crisp.
🐟Salmon
🍳Baking sheet
📜Parchment paper
Step 3/8
Toss the butternut squash with half the olive oil, salt, paprika and garlic powder on a parchment-lined sheet.
🎃Butternut squash
🫒Olive oil
🧂Salt
🌶️Paprika
🧄Garlic powder
🥣Mixing bowl
🍳Baking sheet
📜Parchment paper
Step 4/8
Toss the lentils with the remaining olive oil, salt, paprika and garlic powder on another parchment-lined sheet.
🫘Cooked lentils
🫒Olive oil
🧂Salt
🌶️Paprika
🧄Garlic powder
🥣Mixing bowl
🍳Baking sheet
📜Parchment paper
Step 5/8
Roast the squash and lentils at 425°F, tossing halfway: lentils for 15-17 minutes, squash for 23-28 minutes.
🎃Butternut squash
🫘Cooked lentils
🍳Baking sheet
🥢Tongs
Step 6/8
Massage the kale with a little oil and salt.
🥬Kale
🫒Olive oil
🧂Salt
🥣Mixing bowl
Step 7/8
Whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt and pepper for the dressing.
🫒Olive oil
🍇Balsamic vinegar
🍁Maple syrup
🌼Dijon mustard
🧂Salt
⚫Pepper
🥣Mixing bowl
🥄Whisk
Step 8/8
Toss the dressing with the kale, apple, dried cranberries, feta, almonds, dill, roasted squash, lentils and salmon.
🥬Kale
🍎Green apple
🫐Dried cranberries
🧀Feta
🌰Almonds
🌿Dill
🎃Butternut squash
🫘Cooked lentils
🐟Salmon
🥣Mixing bowl

Composition

Ingredients

Types

Fish, Oils, Spices, Vegetables, Legumes, Fruits, Dairy, Nuts, Herbs, Condiments, Sweeteners

Ingredients

Salmon, Olive oil, Salt, Paprika, Italian seasoning, Garlic powder, Butternut squash, Cooked lentils, Kale, Green apple, Dried cranberries, Feta, Almonds, Dill, Balsamic vinegar, Maple syrup, Dijon mustard, Pepper

Notes

Olive oil (drizzle, for the salmon, for the squash and lentils, for the dressing), Salt (for the salmon), Paprika (for the salmon), Italian seasoning (for the salmon), Garlic powder (for the salmon), Butternut squash (small, peeled and finely chopped), Cooked lentils (patted dry), Kale (finely chopped, massaged with a little oil and salt), Green apple (cut into matchsticks), Dried cranberries (chopped), Feta (crumbled, 1/2-2/3 cup), Almonds (toasted, sliced), Dill (fresh, chopped), Pepper (to taste, for the dressing)

Allergens

Fish, Milk, Tree nuts, Sulphites, Mustard

Dietetics

Dietary regimen

Pescatarian, Egg-Free, High-Protein, soy-free, Gluten-Free

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 38g, Fat: 27g, Fiber: 9g, Sugars: 14g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 900mg, Calcium: 180mg, Iron: 3.5mg, Magnesium: 80mg

Vitamins

Vitamin A: 320µg, Vitamin C: 35mg, Vitamin K: 220µg, Vitamin B12: 3.5µg, Folate: 90µg

Preparation

Time Information

Preparation

20 minutes

Cooking

28 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Baking sheet, Parchment paper, Mixing bowl, Whisk, Tongs

Appliances

Oven

Type

Type Of Dish

Main Course, Salad

Occasions

Autumn, Meal Prep, Everyday Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Flaky, Tender, Crunchy, Creamy

Flavors

Savory, Sweet, Tangy, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : up to 3 days (store in an airtight container,keep dressing separate if possible to maintain crispness,store salmon separately or on top to avoid sogginess), freezer : not recommended (fresh kale, apple and dressed salad do not freeze well)

570 g

Salmon

90 ml

Olive oil

2.3 tsp

Salt

2 tsp

Paprika

1 tsp

Italian seasoning

1.5 tsp

Garlic powder

1

Butternut squash

360 ml

Cooked lentils

1.2 l

Kale

1

Green apple

120 ml

Dried cranberries

140 ml

Feta

80 ml

Almonds

60 ml

Dill

1.5 tbsp

Balsamic vinegar

1.5 tbsp

Maple syrup

1 tbsp

Dijon mustard

Pepper

570 g

Salmon

90 ml

Olive oil

2.3 tsp

Salt

2 tsp

Paprika

1 tsp

Italian seasoning

1.5 tsp

Garlic powder

1

Butternut squash

360 ml

Cooked lentils

1.2 l

Kale

1

Green apple

120 ml

Dried cranberries

140 ml

Feta

80 ml

Almonds

60 ml

Dill

1.5 tbsp

Balsamic vinegar

1.5 tbsp

Maple syrup

1 tbsp

Dijon mustard

Pepper

Preparation Steps

Step 1/8

Step 2/8

Step 3/8

Step 4/8

Step 5/8

Step 6/8

Step 7/8

Step 8/8

Composition