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salmon pasta salad

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
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 579kcal
Author Rena


  • 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


  • 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


  • 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!


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