Salmon Pasta Salad
A fresh and healthy salmon pasta salad made with flaky salmon, crisp vegetables, and a bright lemon herb dressing. Perfect for meal prep, light lunches, or summer gatherings.
Equipment
- baking sheet
- large pot
- mixing bowl
- whisk
- knife and cutting board
Ingredients
- 400 g salmon fillet
- 300 g short pasta (farfalle or penne)
- 150 g cherry tomatoes, halved
- 1 cucumber, diced
- 2 tbsp capers, drained
- 1/2 red onion, finely sliced
- 2 cups baby spinach or arugula
- 1 avocado, diced (optional)
- 3 tbsp fresh dill, chopped
- 2 tbsp fresh chives, sliced
- 60 ml extra virgin olive oil
- 40 ml fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, grated
- 1 tsp lemon zest
- 30 g toasted pine nuts (optional)
- salt and white pepper to taste
Instructions
- Preheat oven to 200°C (400°F). Place salmon on a lined baking sheet, drizzle with olive oil, season with salt, white pepper, and lemon zest, and bake for 12–15 minutes until just cooked. Cool completely.
- Cook pasta in salted boiling water until just past al dente. Drain and rinse under cold water until fully cooled.
- In a bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, lemon zest, dill, chives, salt, and white pepper until emulsified.
- Toss the cooled pasta with half of the dressing and let sit for a few minutes to absorb flavors.
- Add cherry tomatoes, cucumber, red onion, capers, and greens. Pour over remaining dressing and toss gently.
- Flake the cooled salmon into large pieces and gently fold into the salad.
- Add diced avocado if using and fold gently to combine without breaking ingredients.
- Taste and adjust seasoning with salt, pepper, and extra lemon juice if needed.
- Chill for 30 minutes before serving. Garnish with dill, lemon zest, and toasted pine nuts.
Notes
Use hot-smoked salmon for deeper flavor or canned salmon for convenience. Always cool the salmon before flaking to maintain texture. Add avocado just before serving to prevent browning.