Salmon Pasta Salad
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 240 g Salmon fillet
- 150 g Whole wheat pasta
- 100 g Asparagus spears (chopped)
- 1 tbsp Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tbsp Dijon mustard
- 50 g Spinach (chopped)
- 40 g Romaine lettuce (chopped)
- 2 Tomatoes (diced)
- 50 g Sun-dried tomatoes (chopped)
- 2 tablespoons Fresh basil (chopped)
- 1 Lemon (juice and zest only)
Method
- Place 240 g Salmon fillet under the grill and cook for 10-12 minutes.
- Boil 150 g Whole wheat pasta for 10-12 minutes, or until cooked to your liking.
- Three minutes before the pasta is ready, add 100 g Asparagus spears to the pan.
- Once the pasta is cooked, put in a bowl with 1 tbsp Olive oil, 2 tbsp Balsamic vinegar, 1 tbsp Dijon mustard, .50 g Spinach, 40 g Romain lettuce, 2 Tomatoes, 50 g Sun-dried tomatoes, 2 tbsp Fresh basil and juice of 1 Lemon.
- Mix well and serve.