Pasta Seashells and Salmon Salad

Your kids will happily swim up to the table for this bite-sized pasta salad that packs well for picnics and is great to keep tucked in the fridge for nights when it's too hot to cook. Cherry tomatoes, corn and green beans round out the meal and add a dose of colour and nutrition to this toddler-friendly food.

Looking for a twist on a traditional pasta salad? Or maybe you’re looking for a new way to enjoy salmon with your kids? Creating a salmon salad is such a crazy idea it might work… especially if you serve with seashells.

You just know it’ll be a hit with fans of The Little Mermaid 🙂


Serves 4

Seashells and Salmon Salad Recipe:


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

  • 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
  • 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
  • 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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