Creamy Salmon and Pasta Salad
Dive into a bowl of luscious flavor with this Creamy Salmon and Pasta Salad, a perfect fusion of tender penne pasta, delicate flaked salmon, and crisp garden veggies like cherry tomatoes, cucumber, and baby spinach. Tossed in a silky dressing made with tangy Greek yogurt, zesty lemon juice, and a hint of Dijon mustard, this dish is packed with freshness and bright, herby notes from dill. The golden sear on the salmon fillets adds a savory depth, while the chopped red onion provides just the right amount of crunch. Ready in just 30 minutes, this versatile recipe is ideal as a light lunch, a picnic favorite, or a show-stopping potluck dish. Serve it chilled or at room temperature for a refreshing, satisfying meal that celebrates bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 2 pieces Salmon fillet
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 grams Mayonnaise
- 120 grams Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Dill
- 0.5 cup (finely chopped) Red onion
- 1 cup (halved) Cherry tomatoes
- 1 medium (diced) Cucumber
- 2 cups Baby spinach
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, then drain and rinse under cold water. Set aside.
While the pasta cooks, season the salmon fillets with garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Heat olive oil in a large skillet over medium heat. Add the salmon fillets, skin-side down if applicable, and cook for 3-4 minutes per side or until the salmon is fully cooked and flakes easily with a fork. Remove from heat and let it cool slightly. Flake the salmon into bite-sized pieces, discarding the skin if necessary.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, 1/2 teaspoon salt, and remaining pepper. Stir in the fresh dill.
Add the cooked pasta, red onion, cherry tomatoes, cucumber, and baby spinach into the bowl with the dressing. Gently toss to combine.
Carefully fold the flaked salmon into the salad, trying not to break it up too much.
Taste for seasoning, and adjust with additional salt, pepper, or lemon juice as needed.
Chill the pasta salad in the refrigerator for at least 20-30 minutes to allow the flavors to meld, or serve immediately if desired.
Serve cold or at room temperature as a main dish or side. Enjoy!
Nutrition Facts
Calories |
3011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 14.7 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 37.0 mcg | 185% | |
| Calcium | 265 mg | 20% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2799 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
