Red Salmon Spaghetti Salad
Bright, fresh, and irresistibly flavorful, this Red Salmon Spaghetti Salad is a show-stopping dish that's perfect for light lunches, summer picnics, or healthy weeknight dinners. This vibrant salad combines tender al dente spaghetti with flaked red salmon, juicy cherry tomatoes, crisp cucumber, tangy red onion, and briny black olives, all tossed in a zesty lemon-dill dressing. Packed with omega-3s and bursting with Mediterranean-inspired flavors, this quick and easy recipe comes together in just 25 minutes and can be served chilled or at room temperature. Whether you're looking to impress guests or elevate your meal prep game, this salmon pasta salad is guaranteed to delight with its fresh ingredients and nourishing simplicity.
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Recipe Information
Ingredients
- 250 g spaghetti
- 200 g canned red salmon (bones and skin removed)
- 200 g cherry tomatoes
- 1 medium cucumber
- 1 small red onion
- 100 g black olives (pitted and sliced)
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp fresh dill (chopped)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Cook the spaghetti in a large pot of boiling salted water according to the package instructions, until al dente. Drain, rinse under cold water to cool, and set aside.
While the spaghetti cooks, prepare the vegetables. Halve the cherry tomatoes, peel and dice the cucumber, and thinly slice the red onion.
Open the canned red salmon, remove the skin and bones if desired, and flake the salmon into large chunks using a fork.
In a small bowl, whisk together olive oil, lemon juice, chopped dill, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, red onion, black olives, and flaked salmon.
Pour the dressing over the spaghetti mixture and toss gently to combine, ensuring everything is evenly coated.
Taste and adjust seasoning if needed. Let the salad chill in the refrigerator for 15-20 minutes before serving for best flavor.
Serve the Red Salmon Spaghetti Salad cold or at room temperature, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 15.6 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 23.5 mcg | 118% | |
| Calcium | 227 mg | 17% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1830 mg | 39% | |
*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.
