Lemon Dill Mediterranean Salmon Pasta Recipe

Lemon Dill Mediterranean Salmon Pasta Recipe with Green Beans hits all the cylinders: delicious, nutritious, and fast.  This great weeknight meal is ready in 25 minutes and uses canned salmon for a  budget bonus.

February 21, 2021

Mediterranean Salmon Pasta in a bowl with dill and lemon on a cutting board

What to Serve with Mediterranean Salmon Pasta

This dish is a one-pot meal, but you can serve it with minestrone or a salad. It can be served immediately as warm pasta or make ahead meal and served at room temperature or as a cold salad. It’s great for a potluck or picnic or a hungry weeknight dinner. I use Tinkyada gluten-free brown rice pasta and vegetable spirals.

Mediterranean Salmon Pasta

Is Canned Salmon as Nutritious as Fresh?

According to Consumer Reports, both canned and fresh salmon are nutritious because they are high in protein and nutrients. According to the report, canned salmon has slightly higher levels of two omega-3s than fresh. Additionally, canned salmon contains small bones that are edible and very high in calcium. “Another bonus is that most canned salmon is wild-caught, not farmed (the label will indicate if it’s wild or farmed), and according to some research, wild salmon contains less mercury than farmed. Wild salmon (both canned and fresh) is also considered safer regarding pesticides and is less likely to contain possible carcinogens called PCBs, which are detected in some cultivated salmon. – Consumer Reports

Salmon Pasta Benefits

In summary, this recipe checks off a lot of boxes. Give it a try.

Recipe TIPS

Cook green beans cook with pasta

Save a dirty dish and add green beans to the pasta pot while cooking.

Rotini and green beans in the colander

This recipe can use frozen or fresh green beans. Frozen vegetables are a great budget option.

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Mediterranean Salmon Pasta in a bowl with dill and lemon on a cutting board

Lemon Dill Mediterranean Salmon Pasta Recipe


The lemony dill dressing and the crunchy green beans give this salmon pasta dish a new dimension. It can be served immediately as a warm pasta dish or make-ahead for room temperature or cold salad.


Units Scale
  • 12oz rotini pasta, traditional or gluten-free. I use Tinkyada brown rice pasta vegetable spirals gluten-free
  • 1 lb. fresh green beans, trimmed and cut into 1″ pieces or 12-oz frozen green beans
  • 1/2 cup red onion, finely diced
  • 14.75-oz can wild-caught pink or red salmon, drained.*
  • 1 lemon zested
  • 1 lemon, juiced 1/4 cup**
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • salt and pepper to taste
  • 24 Tablespoons fresh dill, chopped; reserve some for garnish
  • 4oz feta cheese block, crumbled***


  1. Cook pasta in boing pasta water according to package directions, adding cut green beans (fresh or frozen) during the last 5 minutes of pasta cooking. Before draining, scoop 1 cup of salted water into a coffee mug. Drain and rinse for a few seconds with cold water.
  2. Meanwhile, Combine Salad. Combine onions, dill, salmon, and half of the crumbled feta in a large serving bowl. Note: Mix in any bones and skin from the can since they have great nutritional value.
  3. Make Dressing while the pasta cooks: Whisk together the olive oil, lemon zest, juice, mustard, salt, and pepper.
  4. Add pasta and green beans to the salmon in the large serving dish. If you need a little moisture, add some of the pasta water, one tablespoon at a time.
  5. Combine salad dressing and mix all ingredients.
  6. Garnish. Top with remaining cheese and sprinkle extra dill to garnish.



*Canned salmon contains small bones that are edible, very high in calcium, and easily break apart.

**More juice is expressed from a room temperature lemon

***For best flavor, do not use fat-free or pre-crumbled feta

  • Prep Time: 10
  • Cook Time: 15
  • Category: Fish and Seafood
  • Method: stovetop
  • Cuisine: Italian

Keywords: One-Pot Meal, canned salmon, dill, lemon, green beans

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