Smoked Salmon & Lentil Breakfast Salad
This simple, no-cook meal is packed full of protein, high-fiber lentils, smoked salmon and fresh vegetables. It comes together in less than 5 minutes. Gluten Free.
Breakfast made in 5 minutes. Yup. A meal prep breakfast recipe made in 5 minutes? HECK YES! This easy breakfast recipe packs in 28g of protein, 11g of fiber (almost half of your daily intake) and tons of healthy omega-3 fats! It’s the perfect ratio of carbs, protein, and fats to keep you fueled all morning long.
We know. You are probably thinking who eats lentils for breakfast, right? To be honest, we don’t normally, but we were craving some smoked salmon one morning and had extra lentils in the fridge so we tossed all of this on a plate and were blown away by the flavors! They were too good not to make again. So, we meal prepped it to test it out and let us just say that this Smoked Salmon & Lentil Breakfast Salad had us craving it for lunch and dinner, too!
You better believe this also works for both of those meals, as well! Lunch. Check. Dinner. Check. You can even make it into 4 portions and make it a side dish for a party or turn it into a ‘build your own’ smoked salmon plate at a weekend brunch (and then just save the leftovers for meal prep). This is just another one of those easy meal prep recipes to always keep in your back pocket for when you need something quick.
PRO TIP: A nice big slice of crusty bread pairs so well with this! Yum!
Smoked Salmon & Lentil Breakfast Salad Ingredients:
1 package steam fresh lentils
2-3 cups baby spinach
1/4 small onion, sliced
2 small tomatoes, sliced or chopped
4 oz smoked salmon
capers, if desired
1 tbs dijon mustard
2 tbsp avocado oil
2 tbsp white balsamic (can sub regular)
1 tbsp lemon juice
salt & pepper, if desired
- 1 package steam fresh lentils
- 3 cups baby spinach
- 1/4 small onion sliced
- 2 small tomatoes sliced or chopped
- 4 ounces smoked salmon sugar free
- capers if desired
- 2 tbs avocado oil
- 2 tbs white or regular balsamic vinegar
- 1 tbs Dijon Mustard
- Fresh lemon juice
- salt & pepper as desired
- Whisk together all ingredients for the dressing and set aside
- Evenly divide remaining ingredients between 2 meal prep containers
- Put dressing in a container on the side (this will prevent the salad from gettng soggy)
- Cover and refrigerate for up to 4 days