Seared Summer Salmon Salad recipe

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Ingredients

½ (16 ounce) package campanelle pasta
2 tablespoons olive oil, or to taste
4 cloves garlic, sliced
2 (3 ounce) fillets salmon fillets
2 cups frozen peas
1 cup diced sugar snap peas
1 cup sliced green onions
¼ cup stone-ground mustard
2 tablespoons lemon juice
1 teaspoon fresh dill, or to taste
salt and ground black pepper to taste

Nutrition Info

372.5 calories
carbohydrate: 51.2 g
cholesterol: 23.4 mg
fat: 10.8 g
fiber: 3.8 g
protein: 17.6 g
saturatedFat: 1.6 g
servingSize: -
sodium: 440.1 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook campanelle in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.

  2. Heat olive oil in a large skillet over medium heat until sizzling. Add garlic, cook and stir until fragrant, 30 seconds to 1 minute. Add salmon, cook until browned and flaking apart, about 5 minutes per side.

  3. Transfer salmon fillets to a bowl with pan drippings. Pour frozen peas on top, let thaw as salmon cools, about 10 minutes. Add campanelle pasta, sugar snap peas, green onions, mustard, lemon juice, and dill, toss gently. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

My children just love tuna salad, but I needed something to do with the salmon I had in the fridge and I hate mayo. So, this was my compromise. This recipe is easy and will keep them coming back for seconds.

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