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Dilled Salmon Pasta Salad
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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.



Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



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