Salmon Pasta Salad

This Salmon Pasta Salad is a delightful and nutritious dish, combining perfectly roasted salmon fillets, fresh vegetables, and a tangy lemon mustard dressing. With a good balance of protein, healthy fats, and fresh veggies, this salad makes for an excellent lunch, dinner, or even a meal prep option. Whether you’re enjoying it on a warm day or preparing ahead for the week, this salad will become a go-to favorite!

Why You’ll Love This Recipe

This salad is a wholesome, flavorful meal that’s easy to make. The tender salmon fillets add a burst of protein, while the combination of pasta, vegetables, and avocado provides texture and freshness. The lemon mustard dressing ties everything together with a tangy, zesty punch, making each bite a delightful experience. Whether you’re craving something light or need a meal that will keep you full and satisfied, this salmon pasta salad is the perfect choice.

Ingredients

For the Salad:

• 8 ounces penne pasta (uncooked) or 4 cups cooked penne

• 4 (6oz) skinless salmon fillets

• 1 tablespoon olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

• 1/2 red onion, thinly sliced

• 2 plum tomatoes, diced

• 1/2 English cucumber, chopped

• 1 avocado, diced

• 2 cups iceberg lettuce, shredded

For the Lemon Mustard Dressing:

• 1/4 cup extra virgin olive oil

• 2 tablespoons honey

• 1 tablespoon Dijon mustard (or coarsely ground mustard)

• 1 garlic clove, finely minced

• 1 tablespoon freshly squeezed lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta:

If using dry pasta, cook it according to the package instructions in salted water. Once cooked, drain and set aside to cool.

2. Roast the Salmon:

Preheat the oven to 425°F (220°C). Line a roasting pan or baking sheet with foil. Place the salmon fillets on the pan, drizzle with olive oil, and season with salt and freshly ground black pepper. Bake for 8-12 minutes, or until the salmon flakes easily with a fork. Remove from the oven and set aside to cool.

3. Make the Dressing:

In a small jar, combine the extra virgin olive oil, honey, Dijon mustard, garlic, and lemon juice. Secure the lid and shake well until the dressing is fully combined. Taste and adjust the seasoning with more salt, pepper, or honey as needed.

4. Assemble the Salad:

In a large bowl, add the cooked pasta, red onion, diced tomatoes, chopped cucumber, diced avocado, and shredded iceberg lettuce. If you’re serving immediately, toss the ingredients with the lemon mustard dressing to coat everything evenly.

5. Serve:

Top the salad with the roasted salmon fillets, breaking them into large pieces if desired. Serve immediately, or if you’re preparing ahead, store the dressing separately and add it just before serving.

Servings and timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• Add More Veggies: Feel free to add more vegetables like bell peppers, spinach, or cherry tomatoes for extra flavor and nutrition.

• Use Other Fish: You can substitute the salmon with other types of fish like tuna, tilapia, or grilled shrimp if preferred.

• Grilled Salmon: If you prefer, you can grill the salmon fillets instead of roasting them for a slightly smokier flavor.

• Spicy Kick: Add a dash of hot sauce or chili flakes to the dressing for a spicy twist.

Storage/Reheating

• Storage: Store the leftover salad in an airtight container in the refrigerator for up to 2 days. If you’re preparing ahead, store the dressing separately and add it just before serving.

• Reheating: This salad is best served cold, but you can reheat the salmon if preferred before assembling the salad.

FAQs

Can I use canned or pre-cooked salmon for this recipe?

Yes! You can use canned or pre-cooked salmon if you’re short on time. Just be sure to break it into chunks and mix it into the salad.

Can I make this salad ahead of time?

Yes, you can prepare the salad ahead of time. Just store the dressing separately and add it to the salad just before serving to keep everything fresh.

Can I substitute the pasta with something else?

Yes! You can use any other pasta shape or substitute the pasta with quinoa, couscous, or even a bed of leafy greens for a low-carb option.

How can I make this salad dairy-free?

This recipe is already dairy-free, but if you’re looking for a dairy-free dressing, just make sure the mustard and honey are free from any dairy ingredients (most of them are, but it’s always good to check).

How do I keep the avocado fresh in the salad?

To keep the avocado fresh, add it to the salad right before serving. If preparing ahead, you can squeeze a little extra lime or lemon juice over the diced avocado to help preserve its color.

Conclusion

This Salmon Pasta Salad is a perfect combination of fresh ingredients, protein, and bold flavors. With roasted salmon, crunchy vegetables, creamy avocado, and a tangy lemon mustard dressing, it’s a filling, healthy meal that’s perfect for lunch, dinner, or meal prep. Simple to make, full of nutrients, and satisfying, this salad will quickly become a favorite in your meal rotation!

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