Salmon Pasta Salad


When it comes to bringing a dish to a summer cookout it should never be a competition for who brought the best dish, but if it were and you brought this salmon pasta salad…you would totally win the cookout competition!

Ingredients:

16 oz. Salmon

16 oz. penne pasta cooked based on package instructions (any kind of penne pasta will work!)

1 lb. asparagus

1 small red onion, diced

5 oz. fresh dill, finely chopped  

1 ½ cup Greek yogurt

¼ cup light olive oil

Juice of 1 fresh squeezed lemon

1 tablespoon old bay seasoning (plus a little extra to season the salmon)

¼ teaspoon salt

½ teaspoon pepper

4 oz. capers

Instructions:

  • Preheat oven to 425 degrees. Drizzle olive oil onto a baking sheet and place salmon skin side down onto the pan (skinless salmon is fine too!) Sprinkle old bay seasoning on top of the salmon in an even layer, about ½ teaspoon. Bake for 15-20 minutes or until the salmon is cooked through and easily flakes. Flake the salmon into small bite size pieces and let cool. Set aside.
  • While the salmon is baking cook pasta according to package instructions. Let the pasta cool in the fridge.
  • Dice red onion and finely chop dill. Set aside.
  • Next, steam the asparagus. Cut off about an inch from the bottoms of the asparagus stalks. Wrap them in a couple layers of wet paper towel, set on a microwave safe plate and microwave for 5 minutes. Remove from microwave. Submerge the stalks in a bowl of ice water. Once the asparagus has cooled a bit, remove the stalks from the water and cut into small pieces about 1 inch in length. Set aside.
  • In a medium size mixing bowl combine, Greek yogurt, light olive oil, lemon juice, old bay seasoning, salt and pepper. Wisk until all ingredients are combined.
  • In a large mixing bowl combine pasta, salmon, asparagus, diced onion, dill, capers and Greek yogurt mixture. Toss until all ingredients are coated in the yogurt sauce.
  • Serve with a bit of extra chopped dill on top and a squeeze of lemon and enjoy!

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