Seashells and Salmon Salad

SavvyMom June 30, 2016
Seashells and Salmon Salad

You’ll Need

  • 1 Tbsp olive oil
  • ½ lb skinless salmon filet
  • ¼ tsp salt
  • ¼ tsp fresh ground pepper
  • 2 cups seashell pasta
  • 1 cup green beans, chopped
  • 1 cup corn kernels
  • ½ cup cherry tomatoes, halved
  • 2 Tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1 tsp honey
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • ¼ tsp dried oregano

Prep and Cook

  • 1
    Preheat the oven to 400°F and line a baking sheet with parchment paper or foil. Drizzle the olive oil over the salmon and season with salt and pepper. Bake the fish for 5–7 minutes, or until the salmon is opaque. Remove from the oven, cool and flake with a fork.
  • 2
    Meanwhile, cook the pasta according to the package directions. In the last 3 minutes of cooking, add the chopped beans and corn to the pot. Drain well and run under cold water to cool the pasta and vegetables. Transfer to a large bowl and add the salmon and cherry tomatoes.
  • 3
    To make the dressing, whisk together the olive oil, Dijon, lemon juice, honey, salt, pepper and dried oregano. Drizzle over the salad and toss to combine.

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