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 a warm pasta or make ahead and serve at room temperature or cold salad. It’s great for a potluck or picnic or a hungry weeknight dinner. I use Tinkyada gluten-free brown rice pasta vegetable spirals.
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-3’s 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 when it comes to pesticides and is less likely to contain possible carcinogens called PCBs, which have been detected in farmed salmon. – Consumer Reports
Salmon Pasta Summary
In summary, this recipe checks off a lot of boxes. Give it a try.
- Nutritious – look at the nutritional information below the recipe
- Flexible – can use gluten-free or traditional pasta
- Budget-Friendly
- One-Pot Meal
- Fast
- Delicious
Lemon Dill Mediterranean Salmon Pasta Recipe
- Total Time: 25 minutes
- Yield: 5 1x
- Diet: Gluten Free
Description
The lemony dill dressing and the crunchy green beans give a new dimension to this salmon pasta dish. It can be served immediately as a warm pasta dish or make ahead for a room temperature or cold salad.
Ingredients
- 12-oz rotini pasta traditional or gluten-free. I use Tinkyada brown rice pasta vegetable spirals gluten-free
- 1 lb. fresh green beans, trimmed and cut into1″ pieces
- 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
- 2 – 4 Tablespoons fresh dill, chopped; reserve some for garnish
- 8-oz feta cheese block, crumbled***
Instructions
- Cook pasta in boing pasta water according to package directions, adding cut green beans during the last 5 minutes of cooking. Before draining, scoop out 1 cup of salted water in a coffee mug. Drain and rinse for a few seconds with cold water.
Rinse under cold water for a few seconds - Meanwhile, Combine Salad. In a large serving bowl, combine onions, dill, salmon, and half of the crumbled feta. Note: Mix in any bones and skin from the can since they have great nutritional value.
- Make Dressing while the pasta cooks: Whisk together the olive oil, lemon zest, juice, mustard, salt, pepper.
- Add pasta and green beans to salmon in the large serving dish. If you need a little moisture, add some of the pasta water one tablespoon at a time.
- Combine salad dressing and mix all ingredients.
- Garnish. Top with remaining cheese and sprinkle extra dill to garnish.
Notes
*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
2 Responses
Really good, fast and simple to make!
★★★★★
Thanks for trying this recipe. It’s one of my favs.