Low Fat Salmon Pasta Salad
Brighten up your meal prep routine with this refreshing and healthy Low Fat Salmon Pasta Salad! Packed with heart-healthy omega-3s from tender, pan-seared salmon and the wholesome goodness of whole grain pasta, this dish is as nutritious as it is delicious. Crisp cucumber, juicy cherry tomatoes, and vibrant baby spinach add a medley of fresh textures, while a creamy, tangy low-fat yogurt dressing infused with lemon, Dijon mustard, garlic, and dill ties the flavors together. Ready in just 30 minutes, this high-protein, low-fat salad is perfect as a light lunch, a crowd-pleasing picnic dish, or a quick weeknight dinner. Serve it chilled for a refreshing, satisfying meal that’s bursting with flavor and nourishing ingredients!
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Ingredients
- 250 grams whole grain pasta
- 300 grams salmon fillet
- 1 medium cucumber
- 150 grams cherry tomatoes
- 1 small red onion
- 100 grams baby spinach
- 120 ml low-fat plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon olive oil
- 1 small, minced garlic clove
- 2 tablespoons, chopped fresh dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the whole grain pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
Step 2
While the pasta cooks, preheat a non-stick skillet over medium heat. Rub the salmon fillet with olive oil and season lightly with salt and pepper.
Step 3
Place the salmon in the skillet and cook for 3-4 minutes per side, or until it flakes easily with a fork. Remove from the skillet and let it rest for 5 minutes, then break it into large chunks with a fork.
Step 4
Dice the cucumber, halve the cherry tomatoes, finely slice the red onion, and roughly chop the baby spinach. Set aside.
Step 5
In a small bowl, whisk together the low-fat plain yogurt, lemon juice, Dijon mustard, minced garlic, fresh dill, salt, and black pepper to make the dressing.
Step 6
In a large salad bowl, combine the cooked pasta, cucumber, cherry tomatoes, red onion, baby spinach, and salmon chunks.
Step 7
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Step 8
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Step 9
Serve cold and enjoy your low-fat salmon pasta salad!
Nutrition Facts
| Serving size | (1276.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1481.3 |
| Total Fat 75.3g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 17.1g | |
| Cholesterol 214.0mg | 0% |
| Sodium 2376.5mg | 0% |
| Total Carbohydrate 104.6g | 0% |
| Dietary Fiber 18.7g | 0% |
| Total Sugars 23.3g | |
| Protein 102.6g | 0% |
| Vitamin D 1707.2IU | 0% |
| Calcium 478.9mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 2936.6mg | 0% |
Source of Calories