Salmon Pasta Salad
Elevate your pasta salad game with this vibrant and protein-packed Salmon Pasta Salad recipe! Featuring tender, oven-baked salmon fillets, al dente pasta, and a medley of fresh veggies like cherry tomatoes, cucumber, and baby spinach, this dish bursts with bright flavors and satisfying textures. The creamy, tangy dressing made with Greek yogurt, freshly squeezed lemon juice, and Dijon mustard ties everything together beautifully, while fresh dill and optional Parmesan cheese add gourmet flair. Perfect as a refreshing main course or a crowd-pleasing side dish, this salad is easy to prepare in under 35 minutes and can be enjoyed warm or chilled. It’s a wholesome, flavor-forward recipe ideal for any season!
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Recipe Information
Ingredients
- 2 pieces (6 oz each) Salmon fillet (boneless, skinless)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Dry pasta (fusilli, penne, or bowtie)
- 1.5 cups Cherry tomatoes (halved)
- 1 large Cucumber (diced)
- 0.5 small Red onion (thinly sliced)
- 2 tablespoons Fresh dill (chopped)
- 2 cups Baby spinach (optional)
- 3 tablespoons Lemon juice (freshly squeezed)
- 0.25 cup Plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 clove Garlic (minced)
- 0.25 cup Parmesan cheese (grated, optional)
Instructions
Preheat your oven to 375°F (190°C).
Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork. Set aside to cool.
While the salmon is baking, cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a small bowl, prepare the dressing by whisking together the lemon juice, Greek yogurt, remaining 1 tablespoon of olive oil, Dijon mustard, garlic, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Adjust seasoning to taste.
Transfer the cooked pasta to a large mixing bowl. Add the cherry tomatoes, cucumber, red onion, baby spinach (if using), and fresh dill. Toss to combine.
Flake the cooled salmon into bite-sized pieces and gently fold it into the pasta mixture.
Pour the dressing over the salad and toss until evenly coated.
Sprinkle with Parmesan cheese, if desired, and serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.
Enjoy your Salmon Pasta Salad!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 11.3 mcg | 56% | |
| Calcium | 205 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 979 mg | 21% | |
*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.
