One-Pot Salmon, Spinach and Lentil Salad (cooking.nytimes.com)

This warm, veggie-packed salad gets its rich flavor from buttery salmon and hearty canned lentils but eats bright, thanks to citrusy dill and punchy lemon juice. The fish is seared before building the salad right in the pot; as you cook the dish, the salmon naturally flakes apart and disperses throughout, so you’ll wind up with some fish in every bite. The salmon oil combines with aromatic garlic, scallions and herbs to create a vibrant dressing. Easily transportable for potlucks and picnics, this salad can be enjoyed warm or at room temperature.

Rating: None

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds skinless salmon, cut into 1-inch cubes
• Kosher salt and pepper
• 1 cup thinly sliced scallions
• 1 garlic clove, grated
• 3 tablespoons lemon juice
• 5 ounces baby spinach
• 1 medium zucchini (about 8 ounces), grated on the large holes of a box grater and squeezed to remove excess liquid (about 1 packed cup)
• 2 (14-ounce) cans lentils, drained
• 4 ounces cherry tomatoes, halved
• ¼ cup chopped dill, plus more for garnish
• Crusty bread, for serving

Preparation steps

1. In a large Dutch oven, heat oil over medium. Season fish with salt and pepper and add to pot. Scatter half of the scallions over the salmon. Cook, turning occasionally, until fish is lightly golden in spots, 5 minutes.
2. Add garlic and gently stir until fragrant, keeping the fish as intact as possible (but totally fine if it flakes apart), 1 minute. Drizzle salmon with 1 tablespoon of the lemon juice and top with spinach. Cover, turn off heat and let stand until fish is cooked to medium, 2 minutes longer.
3. Add zucchini, lentils, tomatoes, dill and the remaining scallions and lemon juice, and season with salt and pepper. Gently fold until well combined.
4. Divide salad among 4 bowls and top each with more dill.
5. Serve warm, with crusty bread on the side.

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