Salmon Pasta Salad
A delightful and nourishing dish that combines the rich flavors of salmon with whole grains and fresh vegetables, perfect for light lunches or impressive dinners.
Ingredients
Main Ingredients
- 240 g Salmon fillet Opt for fresh or canned salmon.
- 150 g Whole wheat pasta Provides fiber for a balanced meal.
- 100 g Asparagus spears (chopped) Add for crunch and color.
- 50 g Spinach (chopped) Fresh and bright addition.
- 40 g Romaine lettuce (chopped) Adds texture and nutrition.
- 2 pieces Tomatoes (diced) For freshness.
- 50 g Sun-dried tomatoes (chopped) Enhances the flavor profile.
- 2 tablespoons Fresh basil (chopped) Adds a fragrant touch.
- 1 piece Lemon (juice and zest) Brightens up the dish.
Dressing Ingredients
- 1 tablespoon Olive oil Heart-healthy fat.
- 2 tablespoons Balsamic vinegar Adds a zesty kick.
- 1 tablespoon Dijon mustard For extra flavor.
Instructions
Cooking the Salmon
- Preheat your grill and cook the 240 g salmon fillet for 10-12 minutes until it flakes easily with a fork.
Preparing the Pasta
- In a large pot of boiling salted water, cook 150 g whole wheat pasta for 10-12 minutes. Add 100 g chopped asparagus for the last 3 minutes.
Combining Ingredients
- Drain the pasta and asparagus and place them in a large mixing bowl. Add 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, and 1 tablespoon of Dijon mustard.
Adding Fresh Vegetables
- Add 50 g chopped spinach, 40 g chopped romaine lettuce, 2 diced tomatoes, 50 g chopped sun-dried tomatoes, and 2 tablespoons of freshly chopped basil, along with the juice and zest from the lemon.
Toss and Serve
- Gently mix all the ingredients until well coated with the dressing. Adjust seasoning with salt and pepper.
Notes
Can be served warm or chilled. It pairs well with crusty bread or a light soup. Great for meal prepping!