Description
This Salmon Pasta Salad is a wholesome and delicious dish, packed with healthy fats, fiber, and nutrients. It features tender roasted salmon fillets on top of pasta and fresh veggies, all tossed in a tangy lemon mustard dressing. Perfect for a light dinner or a satisfying side!
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
Instructions
- 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: Arrange a rack in the middle of the oven and preheat to 425°F (220°C). 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 in the oven 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, prepare the vegetables: 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:
- Toss 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.
Notes
- For a more substantial meal, add a side of garlic bread or roasted vegetables.
- For a variation, you can substitute salmon with grilled chicken or shrimp.
- Store any leftover salad separately from the dressing to prevent it from becoming soggy.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
