Ok. Promise not to be mad.
So I got another salmon recipe for ya! You know, ‘cause the title didn’t give it away and stuff. But there’s a very, very good explanation for it.
Well… this dish was actually prepared using leftovers from the previous salmon post! Ta-daaa! And it’s so fast and so easy. Tadaa again! I cooked up a pot of pasta, took 2 salmon fillets that I roasted the night before and turned them into a light and tasty pasta salad with plenty of fresh dill, crunchy bits of celery, and little bursts of heat from a red chile.
all the good flavors. so good. everywhere. much tasteastical.
This is such a wonderful and healthy pasta salad that I know you’ll love as much as we do at home. It’s not one of those pasta salads that is so drenched with mayo to the point where you can’t tell if it’s tuna or chicken, pasta or potatoes, peas or black beans. If that’s your thang, cool dude. But I still suggest and hope you give this one a go. I got a thang too you know— too much mayo makes me feel all weird and freaked out inside.
This pasta salad is dressed with lemon, extra virgin olive oil, and just enough mayo to bring everything together and add a touch of creaminess. All the ingredients really stand out in this one. I absolutely love this meal.
Let me know how you like this dish and also, if you make any variations to the recipe I’d love to hear them. Read them! It’s late and I feel like a zombie; so please, pay no mind.
- 2 salmon fillets with skin removed
- 2 bunches of dill (about 2 handfuls), chopped
- Juice of 1 large lemon
- 3 celery stalks, split in half lengthwise, then sliced thinly in the other direction
- 1 fresno red chile, sliced thinly, discarding the stalk end that contains the majority of the seeds
- ¾ cup of cooked peas, room temperature
- 8 oz. pipette pasta (or about ½ a box); obviously it doesn’t have to be pipette pasta. Use what you like.
- 4-5 tbsp extra virgin olive oil, depending on your taste
- 1 full tbsp mayonnaise
- salt and pepper to taste