A warm, veggie-packed salad featuring buttery salmon and hearty canned lentils, brightened with citrusy dill and lemon juice. The salmon is seared and flakes apart naturally, mixing throughout the salad for a flavorful bite every time.
Hover over highlighted words in the instructions to see ingredient amounts.
In a large Dutch oven, heat olive oil over medium heat. Season salmon cubes with salt and pepper and add to the pot. Scatter half of the scallions over the salmon. Cook, turning occasionally, until fish is lightly golden in spots, about 5 minutes.
Add grated garlic and gently stir until fragrant, about 1 minute, keeping the fish as intact as possible (some flaking is fine). Drizzle salmon with tablespoon of lemon juice and top with baby spinach. Cover, turn off heat, and let stand until fish is cooked to medium, about 2 minutes.
Add grated zucchini, drained lentils, halved cherry tomatoes, chopped dill, remaining scallions, and remaining lemon juice. Season with salt and pepper. Gently fold until well combined.
Divide the salad among 4 bowls and top each with additional dill.
Serve warm, with crusty bread on the side.