Fresh, colourful and built for busy days, these Honey Dill Salmon and Lentil Bowls bring together bright flavours, satisfying textures and practical make-ahead ingredients in one meal.
Each bowl starts with tender green lentils, which are cooked until just soft, then tossed while warm with a tangy honey dill dressing. Fresh lemon juice, grainy Dijon, apple cider vinegar, red onion and plenty of dill create a dressing that is bright, herby and lightly sweet. The warm lentils soak up the flavour beautifully, making them a delicious base for the rest of the bowl.
Roasted salmon or steelhead trout, if you prefer, adds a savoury, flaky element that works especially well with the fresh greens and pickled beets. The fish is simply drizzled with the honey dill dressing, seasoned, roasted until cooked through and then gently flaked into bite-size pieces.
From there, the fun is in the layers. Peppery arugula or tender spinach provides a fresh base, while pickled beets add colour and tang. Crisp cucumber, creamy feta and toasted pumpkin seeds bring contrast to every bite. It is the kind of bowl that feels substantial enough for dinner but is also ideal for a prepared lunch when you want something more interesting than another sandwich.
One of the best things about this recipe is its flexibility. Cook the lentils and make the dressing ahead of time, then store them in the refrigerator until you are ready to assemble. Roast the salmon fresh for dinner, or use cooled leftover salmon for lunches the next day. You can also swap the greens, use trout instead of salmon, or add whatever crunchy vegetables you have on hand.
The recipe takes about 50 minutes from start to finish and makes four servings, making it a practical option for meal prep or a shared family meal. Serve the bowls right away with extra fresh dill and a final drizzle of dressing, or pack the components separately for an easy weekday lunch.
Save this recipe for the next time you want a bright, satisfying bowl that makes use of simple ingredients in a delicious way. Would you choose salmon or steelhead trout?
Honey Dill Salmon and Lentil Bowls
Ingredients
- 1 cup whole green lentils uncooked
- 4 cups water
- 1/2 cup canola oil
- 1/4 cup fresh lemon juice
- 1/4 cup finely chopped fresh dill, plus more for garnish
- 3 Tbsp finely minced red onion
- 2 Tbsp apple cider vinegar
- 1 Tbsp grainy Dijon mustard
- 2 tsp honey
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1 lb skin-on salmon OR steelhead trout
- 4 cups packed arugula, spinach, or other fresh greens
- 2 cups sliced pickled beets
- 1 cucumber, sliced
- 1 cup feta cheese, crumbled
- 1/2 cup toasted pumpkin seeds
Instructions
- Combine the lentils and 4 cups (1L) of water in a medium saucepan and bring to a boil. Turn the heat down to a simmer and cook, partially covered, for about 22-25 minutes until the lentils are tender. Drain and transfer the lentils to a large mixing bowl.
- While the lentils are cooking prepare the honey dill dressing. In a medium bowl, combine the canola oil, lemon juice, dill, red onion, apple cider vinegar, Dijon mustard, honey, salt, garlic powder, and pepper. Whisk well to combine. Pour half of the dressing over the warm lentils and toss to coat.
- Preheat the oven to 375 °F (190 °C). Line a baking sheet with foil. Lay the salmon skin-side down, and drizzle with 3 Tbsp (45 mL) of the honey dill dressing. Season the fish with additional salt and pepper. Roast for 10-12 minutes, until the salmon is cooked through. Let it rest for a few minutes, then use a fork to flake the salmon into chunks. Discard the skin.
- To assemble the bowls, divide the arugula into shallow bowls and top with the lentils, salmon, pickled beets, cucumber, feta cheese, and pumpkin seeds. Drizzle with remaining dressing and garnish with extra dill. Serve immediately.
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