Salmon Fusilli Salad
Elevate your salad game with this vibrant and wholesome Salmon Fusilli Salad, a perfect marriage of fresh ingredients and bold flavors. This Mediterranean-inspired dish combines tender fusilli pasta, flaky pan-seared salmon, and a refreshing medley of cherry tomatoes, crisp cucumber, and baby spinach. Tossed in a zesty dressing of lemon juice, extra virgin olive oil, garlic, and fresh dill, this salad is a harmony of brightness and richness in every bite. Quick and easy to prepare in just 30 minutes, it’s an ideal choice for a nutritious lunch, light dinner, or even meal prep. Packed with protein, colorful veggies, and heart-healthy fats, this salmon pasta salad is as delicious as it is balanced. Serve it chilled for a refreshing treat or enjoy it fresh for an irresistible blend of textures and flavors. Perfect for sharing or savoring solo—your taste buds will thank you!
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Recipe Information
Ingredients
- 250 grams fusilli pasta
- 300 grams salmon fillet
- 150 grams cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 clove garlic
- 50 grams baby spinach leaves
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente according to the package instructions, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Season the salmon fillet with a pinch of salt and black pepper. Place the salmon in the skillet, skin side down if applicable, and cook for 3-4 minutes per side, or until the fish flakes easily with a fork. Remove from heat and let it cool slightly, then flake the salmon into bite-sized pieces.
While the pasta and salmon cook, prepare the vegetables. Halve the cherry tomatoes, peel and dice the cucumber, thinly slice the red onion, and mince the garlic. Chop the dill finely.
Prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper in a small bowl. Adjust seasoning if needed.
In a large mixing bowl, combine the cooked and cooled pasta, flaked salmon, cherry tomatoes, cucumber, red onion, and baby spinach leaves.
Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
Let the salad rest for 5-10 minutes to allow the flavors to meld. Serve immediately or refrigerate for up to 2 days for a chilled option.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 15.7 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 16.0 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 41.1 mcg | 206% | |
| Calcium | 212 mg | 16% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2817 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.
