Click to Call
Dilled Salmon Pasta Salad

Dilled Salmon Pasta Salad  

Serves 4

8 ounces white or whole wheat pasta (any shape; we recommend fusilli, fafalle, or gemelli)

1/2 pound fresh asparagus (or julienned zucchini)

4 tablespoons organic extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon white wine vinegar

2 tablespoons chopped fresh dill

1 teaspoon grated lemon peel

1 small red onion, diced

12 oz wild salmon (two 6 oz skinless-boneless portions), cooked (approx. 8 minutes) and flaked, or two 7.5 oz cans  of skinless-boneless sockeye salmon

4 tablespoons grated Parmesan cheese

  • Cook pasta according to package directions, drain and set aside.

  • Trim asparagus and cut into 1-inch pieces.

  • Bring a pot of salted water to a boil, add asparagus (or julienned zucchini) and cook 2 to 3 minutes; drain and refresh in cold water.

  • To make dressing, beat the oil, lemon juice and vinegar together. Stir in dill and lemon peel. Season to taste with salt and pepper.

  • Toss the pasta with the onion and dressing. Add the asparagus (or zucchini) pieces and flaked salmon; toss lightly. Transfer to serving dish and sprinkle with Parmesan cheese and garnish with sprigs of dill, if desired.

Check out these customer favorites

Welcome to Vital Choice

Sign up for our email newsletter and receive your FREE Seafood Recipe Guide, plus:

  • Be the first to know about exclusive offers and deals
  • Get delicious recipes delivered straight to your inbox
  • Stay on top of the latest health news and trends

Thank you for subscribing!

You will now receive health, nutrition, and eco news, tasty recipes, and special offers in your inbox every week!

To ensure that you see our messages, please add to your email "safe sender" or "white" list.

Click the button below to download your free seafood cooking guide and recipes e-booklet.