Salad with salmon, cherry tomato, black lentils and asparagus
Made with Cherry Tomatoes
Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.
30 min (COOK TIME: 15 min / PREP TIME: 15 min)
Easy
4 servings
Ingredients
-
300
g
canned salmon
-
2
cans cherry tomatoes
(without sauce)
-
1
bundle asparagus
-
250
g
cooked black lentils
-
250
g
baby spinach
-
Salt
-
Pepper
-
Olive oil
-
Fresh basil leaves
Dressing:
-
60
g
extra-virgin olive oil
-
50
g
lemon juice
-
1
teaspoon
Dijon mustard
-
1
teaspoon
maple syrup
-
1/2
teaspoon
sea salt
-
pinch
of black pepper
To serve:
-
Sesame seeds
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Salad with salmon, cherry tomato, black lentils and asparagus: Method
- Rinse asparagus in water. Boil a few cups of water on the stove.
- Cut off bottoms of asparagus spears. Cut into thirds and boil for 5-7 minutes.
- Drain asparagus and place in a bowl of ice water to keep asparagus from cooking more.
- Heat the cherry tomatoes in a pan with a drizzle of oil for 2 minutes on a medium heat.
- Combine the dressing ingredients in a bowl and whisk.
- In a large bowl combine asparagus, baby spinach and black lentils.
- Divide into 4 plates, add pepper, cherry tomatoes and hot smoked salmon. Pour dressing over the top and serve with fresh basil leaves and sesame.
