Easy Lentil Salad with Salmon and Tarragon

Jean François Mallet
  • Prep: 5 minutes
  • Cook: 25 minutes


7ounces green lentils
2 7 oz. salmon fillets, skinned
8sprigs tarragon
1tablespoon full-grain mustard
1/4cup extra virgin olive oil


  1. Boil the lentils in plenty of water for 20 minutes. Add the salmon and cook for 5 minutes more without stirring. Strain everything and cool.
  2. Wash and chop the tarragon. Cut the salmon into bite-size pieces and mix it back into the lentils. Stir in the tarragon and remaining ingredients. Season with salt and pepper and serve.

Recipe reprinted with permission from Simple: The Easiest Cookbook in the World © 2016 by Jean François Mallet, Hatchette Books | Black Dog & Leventhal