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Side shot close up of serving bowl full of lentil salad with mackerel.

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Lentil Salad with Mackerel

This hearty Lentil Salad with Mackerel is healthy, flavorful, and full of Omega-3s! A fantastic lunch option to add to your rotation.


  • 1 tin of King Oscar Mediterranean Mackerel, drained
  • 2 cups cooked lentils, or a 15 oz can of low sodium lentils, drained
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup diced cucumbers
  • 1/2 cup diced roasted red pepper (from the jar)
  • 1/2 cup roughly chopped castelvetrano olives, You can use any olives, but I do prefer Castelvetrano
  • 6 oz jar of marinated artichoke hearts, drained and roughly chopped
  • 1 TBSP drained capers
  • 1 TBSP chopped fresh parsley
  • 1 lemon, zested and juiced
  • Sea salt and cracked black pepper
  • Extra virgin olive oil


  • Transfer the cooked lentils and all of the chopped veggies into a large mixing bowl.
  • Drain the mackerel and flake the fillets over the salad with a fork.
  • Add the lemon zest to the mixing bowl, then squeeze fresh lemon juice over the ingredients.
  • Add a tiny drizzle of extra virgin olive oil, sprinkle a bit of sea salt and a few grinds of cracked black pepper, to taste, and toss to evenly coat everything.
  • Keeps in the refrigerator for three days!