Name: Roasted Salmon Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 salmon fillets with skin removed; 2 tbsp ghee; 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 cooked peas (room temperature); 8 oz. pipette pasta (or about ½ a box; obviously it doesn’t have to be pipette pasta. Use whatever you like.); 2-3 tbsp extra virgin olive oil (depending on your taste); 1 tbsp mayonnaise; sea salt and pepper to taste

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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.

Try my famous BEST EVER shrimp ceviche recipe!

Try my easy and healthy roasted salmon with Persian dill rice!

Try my recipe for lemon and dill baked salmon with asparagus!

Recipe

Roasted Salmon Pasta Salad

Course Main

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 526kcal

Author Honest and Tasty

Ingredients

2 salmon fillets with skin removed
2 tablespoon ghee
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 cooked peas room temperature
8 oz. pipette pasta or about ½ a box; obviously it doesn’t have to be pipette pasta. Use whatever you like.
2-3 tablespoon extra virgin olive oil depending on your taste
1 tablespoon mayonnaise
sea salt and pepper to taste

Instructions

Salmon:

Preheat oven to 400º F (204º C). Place both salmon fillets in a baking dish and add 2 tablespoon ghee, 1 bunch of chopped dill, salt, and pepper. Rub ghee mixture all over and under the salmon. Rubbing it underneath will keep it from sticking once it’s cooked. Place in oven for 20 min. to roast. Remove from oven, place in a large bowl and using a fork, break the salmon apart into small pieces. Let cool in the fridge.

Pasta:

Bring a large pot of water to a boil. Add plenty of salt and give it a stir. Then add the pasta. Cook until al dente (about 7 min.), drain, and rinse until pasta cools to stop the cooking process.

Putting it together:

In the large bowl, combine salmon, another chopped bunch of dill, celery, the fresno red chile, peas, 2-3 tablespoon of olive oil, mayonnaise, lemon, salt, and pepper. Then fold in the pasta, serve, and enjoy!

Nutrition