Canned Wild Caught Salmon
Canned Wild Salmon with Orange-Herb Lentil Salad
Ingredients that serve you well
Ingredients That Serve You Well
There is a quiet elegance in a meal that comes together with ease: bright citrus, fresh herbs, tender lentils, and wild-caught salmon layered into one nourishing spring salad.
In collaboration with Rebecca Taylor, this recipe celebrates the shared language of thoughtful living: dressing with intention, eating with care, and choosing pieces—on the plate and in the wardrobe—that make everyday life feel beautifully composed.
This canned wild salmon with orange-herb lentil salad is fresh, polished, and deeply practical. It begins with pantry-friendly wild salmon and cooked lentils, then comes alive with orange, mint, scallions, cucumber, arugula, ginger, and a Dijon-citrus vinaigrette.
It is the kind of meal that feels both effortless and elevated, equally suited to a working lunch, a spring gathering, or a simple dinner when you want something nourishing without overcomplicating the day.
RECIPE
Serves: 2–3
Ingredients
For the dressing:
1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
1 tablespoon finely grated fresh ginger
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1/4 fresh chili, finely minced, optional
Pinch of sea salt
1/2 teaspoon freshly ground black pepper
For the salad:
3 cups cooked lentils, beluga or green lentils preferred
6 oz canned wild-caught salmon, drained
1 whole Valencia or blood orange, peeled and sliced
1/4 cup chopped fresh mint, plus more for garnish
1/4 cup chopped scallions
1/4 cup chopped cucumber
1/2 cup arugula
Orange slices, for garnish
Extra mint, for garnish
Additional sea salt and pepper, to taste
Preparation
Cook the lentils according to package directions, or use pre-cooked lentils for a faster preparation. Let the lentils cool slightly before assembling the salad.
While the lentils are cooking, prepare the dressing. In a small bowl, whisk together the orange juice, orange zest, grated ginger, Dijon mustard, apple cider vinegar, extra virgin olive oil, optional chili, sea salt, and black pepper.
In a serving bowl, combine the cooked lentils with the cucumber, mint, scallions, and arugula.
Pour the dressing over the lentil mixture and toss gently until everything is well coated.
Arrange the canned wild salmon over the dressed lentils.
Top with orange slices, extra mint, and additional seasoning to taste.
Serve slightly chilled or at room temperature.
Michelle’s Notes
This recipe is designed to feel fresh, balanced, and easy to prepare. The lentils bring substance, the salmon adds satisfying richness, and the orange-herb dressing gives the dish its brightness.
For a softer flavor, use Valencia orange. For a more dramatic color and a slightly tart finish, use blood orange.
The optional chili adds a subtle heat, but the salad is equally beautiful without it.
A Thoughtful Pantry Staple
Canned wild-caught salmon is one of those ingredients that quietly earns its place in the pantry. It is convenient, versatile, and easy to fold into meals that still feel fresh and composed.
Here, it is paired with lentils, citrus, herbs, and greens to create a salad that feels seasonal without relying on complicated preparation. The result is simple, elegant, and deeply useful: a dish that serves you well.
Style, Seasonality, and the Table.
Food and style both have the power to shape how we move through the day. They can make the ordinary feel intentional. They can remind us to pause, gather, nourish, and return to ourselves.
This salad is a small expression of that idea: practical enough for everyday life, beautiful enough to share.
Educational Disclaimer
The information in this post is for educational and lifestyle purposes only and is not intended to diagnose, treat, or replace personalized medical advice. Please consult your health care practitioner before relying on any nutrition or wellness information, especially if you have a medical condition or specific dietary needs.
