This Salmon Pasta Salad is a light yet satisfying dish that combines tender roasted salmon, fresh veggies, and pasta, all tossed in a zesty lemon mustard dressing. It’s perfect as a main course or a side, offering a great balance of healthy fats, fiber, and nutrients.

Why You’ll Love This Recipe

This Salmon Pasta Salad is a refreshing and nutritious meal that’s perfect for warm weather or when you want a wholesome, satisfying dish. The roasted salmon fillets are full of healthy omega-3 fats, while the combination of pasta, avocado, and fresh veggies offers a burst of flavor and texture. The tangy lemon mustard dressing brings it all together, providing a deliciously light and flavorful coating. Whether you serve it as a light dinner or a side dish, this salad will quickly become a favorite!

Salmon Pasta Salad

Ingredients

For the Salad:
8 ounces penne pasta (uncooked or 4 cups cooked penne)
4 (6 oz.) skinless salmon fillets
1 tablespoon olive oil
Salt to taste
Freshly ground black pepper to taste
½ red onion, thinly sliced
2 plum tomatoes, diced
½ English cucumber, chopped
1 avocado, diced
2 cups iceberg lettuce, shredded

For the Lemon Mustard Dressing:
¼ cup extra virgin olive oil
2 tablespoons honey
1 tablespoon Dijon mustard (or coarsely ground mustard)
1 garlic clove, finely minced
1 tablespoon freshly squeezed lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Salad:

Cook the Pasta:
If using dry pasta, cook it according to the package instructions in salted water. Drain and set aside to cool.
Roast the Salmon:
Preheat the oven to 425°F (220°C) and arrange a rack in the middle of the oven. Line a roasting pan or baking sheet with foil. Place the salmon fillets on the pan, drizzle with olive oil, and season with salt and black pepper.
Roast the salmon for 8-12 minutes, or until it flakes easily with a fork. Remove from the oven and set aside to cool slightly.
Prepare the Vegetables:
While the salmon is cooking, slice the red onion, dice the tomatoes, chop the cucumber, and dice the avocado.
Assemble the Salad:
In a large bowl, combine the cooked pasta, red onion, tomatoes, cucumber, avocado, and shredded lettuce.

For the Lemon Mustard Dressing:

Make the Dressing:
In a small jar or bowl, add the olive oil, honey, Dijon mustard, minced garlic, and lemon juice. Shake or whisk until well combined. Taste and adjust the sweetness, acidity, or seasoning to your liking.
Finish the Salad:
If serving immediately, toss the salad with the dressing to evenly coat the pasta and vegetables. Top with the roasted salmon fillets, breaking them into large chunks if desired.

Serve:
If making ahead, store the dressing separately and add it to the salad just before serving.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes

Variations

Add Greens: For more green veggies, consider adding spinach, arugula, or kale to the salad for extra nutrients.
Other Fish Options: If you prefer a different fish, you can substitute the salmon with roasted chicken or grilled shrimp for variety.
Pasta Swap: You can use whole wheat or gluten-free pasta instead of penne for a healthier or dietary-friendly alternative.
Add Crunch: For some crunch, add toasted nuts like almonds or pine nuts, or toss in some crispy chickpeas.

Storage/Reheating

Storage: Store the salad components separately if making ahead. The pasta and vegetables can be stored in an airtight container in the fridge for up to 2 days. Store the dressing in a jar or small container.
Reheating: If serving the salad later, the salmon can be gently reheated in the microwave or oven. Toss the salad and dressing together just before serving.

FAQs

1. Can I use a different type of pasta?

Yes, feel free to substitute the penne with any pasta you prefer, such as fusilli, farfalle, or rotini.

2. Can I make this salad ahead of time?

You can prep the pasta, veggies, and salmon ahead of time, but it’s best to add the dressing just before serving to keep the salad fresh.

3. Can I use canned salmon instead of fresh?

Yes, canned salmon can be used as a convenient option. Just make sure to drain it well and flake it before adding it to the salad.

4. How do I make the dressing less sweet?

If you prefer a tangier dressing, reduce the amount of honey and increase the Dijon mustard or lemon juice to taste.

5. Can I use a different dressing for this salad?

Absolutely! A balsamic vinaigrette, avocado-based dressing, or a creamy dill dressing would work wonderfully with this salad.

6. Is this salad gluten-free?

To make this salad gluten-free, simply use gluten-free pasta in place of regular penne.

7. Can I use frozen salmon fillets?

Yes, frozen salmon can be used. Just make sure to thaw it properly before roasting.

8. How can I add more flavor to the salmon?

Consider marinating the salmon in olive oil, lemon juice, and herbs before roasting for added flavor.

9. Can I serve this salad warm?

While this salad is typically served chilled, you can serve it warm by tossing the roasted salmon and pasta while still slightly warm, especially in cooler weather.

10. What can I serve with this salad?

This salad pairs well with a light side, such as roasted vegetables, a fresh fruit salad, or some crispy bread or rolls.

Conclusion

This Salmon Pasta Salad is a well-balanced, flavorful dish that combines wholesome ingredients in a light, refreshing way. Whether you enjoy it as a main course or as a side, the tender salmon, fresh veggies, and tangy lemon mustard dressing make it an irresistible option for any meal. Perfect for summer picnics, light dinners, or meal prep, this recipe is sure to become a staple in your cooking rotation!