November 14, 2018
Roasted Salmon, Watercress & Lentil Salad

Roasted Salmon, Watercress & Lentil Salad

by Berkeley Wellness  

The watercress and lentil salad that serves as a backdrop to a simple roasted salmon is dressed with a lemony pesto-style cilantro dressing. If you’re making this for company and want to get some of the preparation done ahead of time, cook the lentils, make the dressing, and toss the lentils with half of the dressing. Then closer to serving time, toss the lentils, watercress, and red onion together with the remaining dressing. And don’t roast the salmon until just before serving in order to serve it warm.


  • 2 cups chicken broth, homemade or canned
  • 1 cup lentils
  • 1 cup sliced carrots
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons fresh lemon juice
  • ½ cup packed cilantro sprigs
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • 1 clove garlic, peeled
  • 2 bunches watercress, tough stems removed
  • ¼ cup chopped red onion
  • Oven-Roasted Salmon Fillets


1. In a medium nonstick saucepan, combine the broth with the lentils, carrots, and ¼ teaspoon each of the salt and pepper. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the lentils are tender, about 45 minutes. Drain off any excess liquid. Transfer to a large bowl and set aside to cool to lukewarm.

2. Meanwhile, in a food processor, combine the lemon juice, the remaining ¼ teaspoon each salt and pepper, the cilantro, water, oil, and garlic. Process to a smooth puree and add to the lentils.

3. Add the watercress and red onion to the lentils and toss to combine.

4. Roast the salmon. Serve the hot salmon on a bed of the lentil salad.

Makes 4 servings.

Nutrition per serving: 396 calories, 13g total fat (2g saturated), 68mg cholesterol, 16g dietary fiber, 34g carbohydrate, 37g protein, 593mg sodium.

A good source of: beta carotene, fiber, folate, niacin, omega-3 fatty acids, potassium, selenium, thiamin, vitamin B12, vitamin B6, vitamin D.