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Cold Salmon Pasta Salad with Lemon & Dill Recipe

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3.9 from 15 reviews

This Cold Salmon Pasta Salad with Lemon & Dill is a light, refreshing dish featuring freshly baked salmon tossed with cherry tomatoes, cucumbers, fresh herbs, and parmesan. It is dressed with a bright lemon vinaigrette instead of mayo, making it perfect for healthy packed lunches or picnics. The salad is served chilled and can be made ahead for convenience.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Salmon:

  • 1.5 pounds fresh salmon
  • 1 tsp olive oil
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste

For the Salad:

  • 2 cups small pasta shape, dry (penne recommended)
  • 12 ounces vine-ripened cherry tomatoes, halved
  • 2-3 Persian cucumbers, chopped (depending on size)
  • 1 small shallot, chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup freshly grated parmigiano-reggiano

For the Dressing:

  • 1/4 cup olive oil
  • 1/2 lemon, juiced
  • 1/2 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp honey
  • Salt and pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of water to a boil. Add pasta and cook according to package directions until al dente. Drain well and set aside to cool slightly.
  2. Bake the Salmon: Preheat the oven to 400°F (200°C). Line a small baking dish with parchment paper. Place the salmon fillet on the dish, brush with olive oil, and sprinkle evenly with garlic powder, salt, and pepper. Bake for 15-20 minutes until the salmon is just cooked through and flakes easily.
  3. Prepare Veggies and Herbs: While the salmon bakes, chop the cherry tomatoes, Persian cucumbers, shallot, dill, and parsley to have all salad ingredients ready.
  4. Make the Dressing: In a small bowl or jar, combine olive oil, fresh lemon juice, Dijon mustard, garlic powder, honey, salt, and pepper. Whisk or shake until well combined.
  5. Flake the Salmon: Remove the skin from the baked salmon and transfer the flesh to a clean bowl. Use a fork to gently flake into bite-sized pieces.
  6. Combine Salad: In a large mixing or salad bowl, add the cooked pasta, flaked salmon, chopped vegetables, herbs, and grated parmigiano-reggiano. Pour the dressing over the top and toss gently to combine all ingredients evenly.
  7. Season and Chill: Taste and adjust salt and pepper as needed. Cover the salad and refrigerate to serve chilled, allowing flavors to meld. Serve cold for a refreshing meal.

Notes

  • For best flavor, prepare the salad at least 30 minutes ahead and chill before serving.
  • Use freshly grated parmigiano-reggiano for optimal taste and texture.
  • Salmon can be substituted with smoked salmon if preferred, though baking fresh salmon is recommended for best texture.
  • Ensure pasta is well-drained and cooled to prevent watering down the dressing.
  • Adjust lemon and honey quantities in the dressing to balance brightness and sweetness to your liking.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/cold-salmon-pasta-salad-with-lemon-and-dill-recipe/