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Lemon Dill Salmon Pasta Salad

Lemon Dill Salmon Pasta Salad
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Lemon Dill Salmon Pasta Salad is a vibrant and nutritious dish that perfectly combines the zest of fresh lemons with the delicate flavor of salmon. This salad features protein-rich chickpea or lentil pasta, creating a delightful base that’s topped with tender salmon, sweet corn, and bright green peas. With a creamy lemon dill dressing tying everything together, this salad makes for a quick weeknight dinner or an impressive dish for gatherings. Whether you’re meal prepping for the week or serving it as a side at your next barbecue, this Lemon Dill Salmon Pasta Salad is sure to be a hit!

Ingredients

Scale
  • 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)
  • 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)

Instructions

  1. Whisk together dressing ingredients: fresh lemon juice, lemon zest, maple syrup, olive oil, Dijon mustard, minced garlic, dill, salt, and pepper.
  2. Cook chickpea or lentil pasta in boiling water until al-dente; drain and cool under cold water.
  3. In a large bowl, toss cooled pasta with the dressing until evenly coated.
  4. Gently fold in canned salmon along with thawed peas and drained corn; stir well to combine.
  5. Serve garnished with lemon slices if desired.

Nutrition

Find it online: https://www.kitchenstorydaily.com/lemon-dill-salmon-pasta-salad/