Grilled Salmon Pasta Salad
Three Farm Daughters
This super healthy pasta salad champions protein-packed ingredients like no other, delivering a one-two punch of nutrition and taste that won’t weigh you down.
Juicy, flaky chunks of grilled salmon pair up with 3 Farm Daughters Penne as the stars of the show, making this a meal you'll always feel good about digging your fork into.
Featuring a delicious lineup of leafy greens, crisp cucumber, smoky salmon, tender pasta and salad fixins - dressed up in a tangy, creamy yogurt dressing flecked with feta, dill and toasted almonds: All heavy-hitters in the protein stakes.
This zippy salad is perfect for meal prepping, packed workday lunches, or served as a cold entree when the weather's warm. Meet your new favorite standby snack that's filling, big on flavor, and keeps beautifully in the fridge - ready for whenever you need a boost.
1 box Three Farm Daughters Penne
4 boneless Salmon Filets, skin-on (see Recipe Note)
- 3 cups Arugula
- 2 cups Baby Spinach, roughly shredded
½ Red Onion, sliced wafer-thin
1 small Cucumber, sliced diagonally into half moons
- ½ cup Red Bell Pepper, roughly diced
½ cup reduced-fat Greek Feta, crumbled
- ½ cup Flaked Almonds, toasted
- 2 tbsp fresh Dill, roughly chopped
- 2 tbsp Black Olives, pitted & sliced (optional)
3 tbsp fat-free Greek Yogurt
- 2 tsp Apple Cider Vinegar
- 1 Garlic Clove, grated
- 2 tbsp fresh Lime or Lemon Juice
- 1 tsp Dry Mustard powder
- 1 tsp Sugar
- ½ tsp Celery Salt (optional)
- Sea Salt & White Pepper, to taste
For the Pasta Salad:
For the Dressing:
Preheat your broiler to medium-high & line a large baking sheet with foil. Bring a large pot of salted water to the boil for the pasta.
Pat the salmon filets dry with paper towel, season with salt and pepper, and place them skin-side down on the prepared baking sheet. Transfer to the broiler and cook on medium-high for 8-10 minutes until the tops are lightly golden and crispy. To check for doneness, spear the salmon filets with a fork - they should flake easily into juicy, tender chunks and be opaque all the way through.
Meanwhile, boil the Penne according to package directions until al dente. Drain and rinse briefly under cool water, then transfer cooked penne to a large mixing bowl.
Once the salmon filets are cooked, transfer to a plate to cool. Using two forks, gently shred the salmon into large bite-sized chunks. Discard the skin and set the salmon morsels aside while you make the dressing.
Next, whisk all the dressing ingredients together in a small bowl until combined. Season to taste.
To assemble the salad, combine the arugula, shredded spinach, red onion, cucumber and bell peppers in the bowl with the cooked penne. Toss gently to combine, then drizzle over half the dressing.
Toss through half the feta, almonds, chopped dill, and olives, saving the rest as a garnish just before serving.
Next, carefully mix in the remaining dressing along with the chunks of cooked salmon, gently folding through to retain its texture.
To serve, pile the salad onto a large serving platter (or divide into containers for meal prep or easy lunches!) and scatter over the remaining feta, almonds, dill and olives. Enjoy now or later for a delicious and satisfying meal that’s protein-packed, delicious and healthy!
Pressed for time? Take a shortcut with fully-cooked salmon filets or a slab of hot smoked salmon, available at many fine food markets.
To make the switch, just tear the cooked salmon of your choice into chunks, and add it to the remaining pasta salad ingredients in the final step for a rapid-fire version that's on the table in no time!
You can always use a good quality frozen salmon filet if you prefer too!