Transfer to a medium bowl and whisk in oil, vinegar, thyme and pepper.
Remove any skin and/or bones from salmon; flake the salmon into a large bowl.
Add sliced onion, carrot and 3 tablespoons of the dressing; gently toss to coat.
Add celery and the lentils to the remaining dressing; gently stir to combine.
Divide the lentils among 4 bowls, top with the salmon salad and serve with lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
