Lemon Dill Salmon Pasta Salad

Ingredients

For the Salmon

• 1 pound salmon fillet
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Salad

• 12 ounces farfalle pasta
• 1 English cucumber, diced
• 2 celery stalks, diced
• 1/3 cup thinly sliced red onion

For the Dressing

• 1/2 cup plain Greek yogurt
• 1/3 cup mayonnaise
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh dill
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt

Substitutions

• Canned salmon can replace roasted salmon after draining and removing skin or bones as desired.
• Chives can replace dill but create a milder flavor.

Instructions

Step 1: Roast the Salmon

Heat oven to 400°F. Rub salmon with oil, salt, and pepper and roast 10 to 13 minutes until 145°F and flaky.

Step 3: Cook the Pasta

Boil farfalle until al dente, drain, rinse briefly, and cool on a tray.

Step 5: Season the Pasta

Toss cooled pasta with two-thirds of the dressing.

Step 6: Add Vegetables and Salmon

Fold in cucumber, celery, onion, and salmon gently.

Step 7: Chill and Serve

Chill 30 minutes, loosen with remaining dressing, and garnish with dill and lemon.

Cooling Before Dressing Matters

Cool both the pasta and roasted salmon before combining them with the yogurt-mayonnaise dressing. Warm ingredients can thin the dressing and make the cucumber lose its crispness faster.

Flake the salmon into larger pieces and fold it in last so it stays visible instead of disappearing into the pasta.

How to Store Leftovers

Refrigerate the finished salad promptly and use within 3 days because it contains cooked salmon and a yogurt-mayonnaise dressing. For the best texture, keep a little dressing and fresh dill aside to refresh the pasta before serving leftovers.

What to Serve With It

• mixed greens
• lemon water

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.