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Lemon Dill Salmon Pasta Salad Recipe

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4.1 from 6 reviews

A refreshing and protein-packed Lemon Dill Salmon Pasta Salad that combines tender chickpea or lentil pasta with wild sockeye salmon, sweet corn, green peas, and a zesty lemon dill dressing. Perfect for a quick, nutritious lunch or light dinner, this salad offers a delightful balance of fresh, tangy flavors and wholesome ingredients.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 8 oz Chickpea or Lentil Pasta
  • 12 oz Skinless, Boneless Wild Sockeye Salmon (2 (6oz) cans, drained)
  • 1 cup Frozen Green Peas (thawed)
  • 15 oz Sweet Corn (one can, drained)
  • Lemon slices, to garnish (optional)

Dressing

  • 2½ Tbsp Fresh Lemon Juice (about 1 large lemon)
  • 1 Tsp Lemon Zest
  • 2 Tsp Maple Syrup
  • 4 Tbsp Extra-Virgin Olive Oil
  • 1 Tbsp Dijon Mustard
  • 2 Garlic Cloves (minced)
  • 2 Tbsp Chopped Fresh Dill (or more, to taste)
  • ½ Tsp Kosher Salt (or to taste)
  • ¼ Tsp Black Pepper (or to taste)

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the fresh lemon juice, lemon zest, maple syrup, extra-virgin olive oil, Dijon mustard, minced garlic, chopped fresh dill, kosher salt, and black pepper until well combined to create a bright, flavorful dressing.
  2. Cook the pasta: Boil water and cook the chickpea or lentil pasta according to the package instructions, stirring occasionally, until the pasta is al dente for optimal texture.
  3. Cool the pasta: Drain the cooked pasta well in a colander and rinse under cold water to stop the cooking process and cool the pasta, then transfer it to a large mixing bowl.
  4. Toss pasta with dressing: Pour the prepared lemon dill dressing over the cooled pasta and toss thoroughly until the pasta is evenly coated with the dressing.
  5. Add vegetables and salmon: Gently fold in the drained wild sockeye salmon, thawed green peas, and drained sweet corn, mixing until all ingredients are well combined.
  6. Season and garnish: Taste the salad and adjust seasoning with additional salt and pepper if needed. Garnish with fresh lemon slices for an extra burst of citrus aroma and serve immediately or chill before serving.

Notes

  • Use chickpea or lentil pasta to keep the salad protein-rich and gluten-free.
  • Wild sockeye salmon canned in water adds a convenient source of omega-3 fatty acids.
  • Rinsing the pasta after cooking stops the heat and prevents it from becoming mushy.
  • Adjust the amount of fresh dill according to your taste preferences for herbiness.
  • This salad can be stored covered in the refrigerator for up to 2 days; stir before serving.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/lemon-dill-salmon-pasta-salad-recipe/