Simple Salmon Pasta Salad
Bright, fresh, and irresistibly satisfying, this Simple Salmon Pasta Salad is the perfect combination of wholesome ingredients and bold flavors. Featuring tender flaked salmon, al dente penne pasta, and a medley of crisp vegetables like cherry tomatoes, cucumber, and red onion, this dish brings together vibrant colors and nutritious goodness in every bite. The tangy homemade dressing—crafted with olive oil, lemon juice, Dijon mustard, and fragrant fresh dill—elevates the flavors while keeping it light and refreshing. Ideal for a quick weeknight dinner or a make-ahead dish for lunch, this healthy salmon pasta salad comes together in just 30 minutes and can be served chilled or at room temperature. Perfect for seafood lovers and anyone craving a fuss-free meal packed with protein and greens!
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Recipe Information
Ingredients
- 2 pieces (approximately 6 ounces each) salmon fillet
- 8 ounces penne pasta
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons (finely chopped) fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 1 teaspoon (for cooking salmon) extra virgin olive oil
Instructions
Cook the penne pasta according to the package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
While the pasta cooks, heat a non-stick skillet over medium heat and drizzle with 1 teaspoon of extra virgin olive oil.
Season the salmon fillets with a pinch of salt and black pepper. Place the fillets skin-side down in the skillet and cook for 3-4 minutes per side or until the salmon flakes easily with a fork. Remove from heat and let cool slightly, then flake the salmon into bite-sized pieces, discarding the skin.
Cut the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. Add these vegetables to a large mixing bowl.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, fresh dill, salt, and black pepper to form the dressing.
Add the cooled pasta, flaked salmon, and baby spinach to the bowl with the vegetables. Pour the dressing over the ingredients and toss gently to combine.
Taste and adjust seasoning with additional salt or lemon juice, if needed.
Serve immediately, or refrigerate for up to 24 hours for even more flavor. Garnish with extra dill before serving, if desired.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 10.8 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 174 mg | 13% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2806 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.
