Salmon and Edamame Pasta Salad
Brighten up your mealtime with this vibrant and nutritious Salmon and Edamame Pasta Salad! This recipe combines tender baked salmon, al dente pasta, and crisp, protein-packed edamame for a dish that’s as delicious as it is wholesome. Tossed with sweet cherry tomatoes, fresh baby spinach, and a zesty lemon-Dijon dressing, this pasta salad is bursting with fresh, tangy flavors and perfect for any occasion—whether it’s a light lunch, a picnic favorite, or a crowd-pleasing side dish. Ready in just 35 minutes and packed with omega-3s, fiber, and vitamins, this dish is as satisfying as it is simple. Sprinkle fresh dill on top for an added herby touch, and enjoy this cold or at room temperature for ultimate versatility. Easy, healthy, and irresistibly flavorful, it’s a must-try recipe!
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Recipe Information
Ingredients
- 300 grams Salmon fillet
- 250 grams Dried pasta (fusilli or penne preferred)
- 1 cup Shelled edamame (frozen)
- 1 cup Cherry tomatoes (halved)
- 2 cups Baby spinach
- 3 tablespoons Olive oil
- 1 Lemon (zested and juiced)
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill (chopped, optional)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the salmon fillet on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Bake for 12-15 minutes or until cooked through and flaky. Let it cool slightly before flaking into bite-sized pieces with a fork.
While the salmon cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a small saucepan, bring water to a boil and add the shelled edamame. Cook for 3-4 minutes, then drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the cooled pasta, edamame, cherry tomatoes, baby spinach, and flaked salmon.
Prepare the dressing: In a small bowl or jar, whisk together the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper. Taste and adjust seasoning if needed.
Pour the dressing over the pasta mixture and gently toss to combine, ensuring everything is evenly coated.
If desired, sprinkle the pasta salad with fresh dill for extra flavor.
Serve immediately or refrigerate for up to 1 day. Enjoy!
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 22.3 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 41.1 mcg | 206% | |
| Calcium | 310 mg | 24% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3259 mg | 69% | |
*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.
