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
Scale
- 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