Summery Salmon Pasta Salad
30 Min Serves 4
Salmon and pasta team up terrifically in all sorts of light and healthy dishes, and this simply delicious salmon and pasta salad is one of the tastiest. Texture-wise it’s a great combination and flavour-wise it’s even better, with a mixture of sweetness and zestiness that works wonderfully well with the robust richness of our Wild Pink or Red Salmon. Pasta based meals are always popular and you’ll soon be adding this salmon pasta salad to your list of favourites. With the extra convenience of John West Skinless & Boneless Salmon it’s also nice and easy to prepare and makes a mouthwatering meal for four in less than half an hour.
- 2 170g can John West Wild Pink or Red Salmon Skinless & Boneless
- 200g farfalle (or pasta bows)
- 80g frozen petit pois
- 1 lemon – juice and zest
- 55g baby spinach leaves
- 2tbsp fresh flat-leaf parsley – chopped
- 2tbsp fresh dill – chopped
- 1tbsp extra virgin olive oil
- 1tbsp runny honey
- Salt and pepper
Red Salmon 213G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is a natural source of flavour and full of flavour. It's also incredibly versatile, perfect for adding omega-3 to everything from salad to fishcakes.
Begin by cooking the pasta in a large saucepan of boiling salted water until al dente. Then add the peas and lemon zest for the last two minutes of cooking. Rinse under cold running water and drain.
Combine the pasta, peas, wild pink or red salmon, spinach, parsley and dill in a large bowl. Whisk together the lemon juice, olive oil and honey, then add to your salad bowl and toss gently.
Season with salt and pepper and serve warm or cold.
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