Salmon Pasta Salad
User Reviews
4.8
Salmon Pasta Salad
Description
This Salmon Pasta Salad features salmon fillet grilled until cooked through, then combined with whole wheat pasta boiled with asparagus added near the end of cooking to retain some bite. The salad incorporates fresh spinach, romaine lettuce, diced tomatoes, sun-dried tomatoes, and chopped fresh basil to contribute layers of texture and a mix of fresh and concentrated tomato flavors.
The dressing blends olive oil, balsamic vinegar, Dijon mustard, and lemon juice and zest, creating a tart yet smooth coating that complements the salmon's richness and the sweetness of the vegetables. The balance between fresh and preserved ingredients adds depth, while the lemon juice and zest brighten the entire dish.
This salad can be adapted by using canned salmon or other cooked fish or by substituting a creamy dressing with mayonnaise, yogurt, or crème fraîche if desired. It can be prepared ahead and stored in the fridge for up to two days, making it suitable for quick meals or packed lunches.
The salad is versatile for fridge raids and can use a variety of vegetables available at hand, providing a practical way to incorporate protein and greens in a pasta salad format.
Ingredients
- 240 g salmon fillet
- 150 g whole wheat pasta
- 100 g asparagus chopped, spears
- 1 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 50 g spinach chopped
- 40 g romaine lettuce chopped
- 2 tomato diced
- 50 g sun-dried tomatoes chopped
- 2 tablespoon basil chopped, fresh
- 1 lemon juice and zest only
Instructions
- Place 240 g Salmon fillet under the grill and cook for 10-12 minutes.
- Boil 150 g Whole wheat pasta for 10-12 minutes, or until cooked to your liking.
- Three minutes before the pasta is ready, add 100 g Asparagus spears to the pan.
- Once the pasta is cooked, put in a bowl with 1 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, 1 tablespoon Dijon mustard, .50 g Spinach, 40 g Romaine lettuce, 2 Tomatoes, 50 g Sun-dried tomatoes, 2 tablespoon Fresh basil and juice of 1 Lemon.
- Mix well and serve.
Notes
- Grilled salmon is the base, but canned salmon or other fish like tuna or mackerel can substitute effectively.
- You can replace the dressing with mayo, yogurt, or crème fraîche for a creamier texture if preferred.
- This recipe is well-suited to using leftover or fridge vegetable odds and ends, offering flexibility in ingredient choices.
- The salad keeps fresh for about two days refrigerated, making it a practical make-ahead option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 211kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Cholesterol | 22mg | 7% |
| Sodium | 79mg | 3% |
| Potassium | 759mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1965IU | 39% |
| Vitamin C | 22.1mg | 25% |
| Calcium | 47mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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