Curried Trout Lentil Salad

This protein-packed superfood salad combines omega-rich trout, lentils, crispy veggies, and a creamy warming curry dressing to create a nutritious and elegant weeknight meal in a bowl. Salmon can be substituted for trout if desired.

Curried Trout Lentil Salad

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

4 people

Print Recipe

Ingredients

• 1 lb trout fillet
• 3/4 cup Plain yogurt
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice divided
• 2 tsp yellow curry powder
• 1/4 tsp salt
• 2 cups cooked black or green lentils
• 1 cup sliced radish
• 1 1/2 cups sliced cucumber
• 2 cups arugula

Ingredients 1 lb trout fillet 3/4 cup Plain yogurt 2 Tbsp extra-virgin olive oil 2 Tbsp fresh lemon juice divided 2 tsp yellow curry powder 1/4 tsp salt 2 cups cooked black or green lentils 1 cup sliced radish 1 1/2 cups sliced cucumber 2 cups arugula

Servings 4 people Print Recipe

Instructions

1. Preheat oven broiler. Place fish on rimmed baking sheet lined with parchment paper, season with salt and freshly cracked black pepper to taste, and broil until cooked through, 6 to 7 minutes. Let cool slightly, then flake flesh into large pieces and set aside.
2. In bowl, whisk together yogurt, olive oil, 1 Tbsp lemon juice, curry powder, and salt.
3. In 4 individual salad bowls, place cooked lentils and toss with remaining lemon juice. Top with radish, cucumber, and trout pieces. Drizzle on yogurt dressing and top with arugula.

Recipe Notes

Per serving: 413 calories; 42 g protein; 18 g total fat (3 g sat. fat); 25 g total carbohydrates (6 g sugars, 9 g fiber); 271 mg sodium