Lemon Dill Salmon Pasta Salad
An easy to make healthier pasta salad made with lentil pasta with salmon, peas, corn, and a delicious lemon dill dressing
Servings: 4
Ingredients
- 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 (or about 1 large lemon juiced)
- 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
- Lemon slices to garnish, optional
Instructions
- Start by preparing the dressing, in a small bowl, combine lemon juice, lemon zest, maple syrup, olive oil, dijon, garlic, dill, salt, and pepper. Whisk well to combine.
- Cook pasta according to the package, stirring occasionally, until pasta is cooked al-dente.
- Once cooked drain well in a colander and run under cold water to stop the cooking. Transfer the pasta to a large bowl and pour over the prepared dressing; toss well until evenly coated with dressing.
- Add in the salmon, corn, and peas; give it another stir, then taste and adjust the salt and pepper, if needed.
- Garnish with lemon slices and enjoy!
Nutrition
Calories: 579kcal | Carbohydrates: 63g | Protein: 40g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 721mg | Potassium: 613mg | Fiber: 12g | Sugar: 14g | Vitamin A: 628IU | Vitamin C: 25mg | Calcium: 299mg | Iron: 7mg