My husband and I are always on the hunt for new and exciting recipes to enjoy throughout the year, and this Lemon Salmon Pasta is one we’ve been digging for a while now.
This recipe hails from a long run.
Yes, a long run.
Last year around this time, I was training for my first marathon. I ran four days a week. The distances varied, and I always completed my long run during the weekend.
One of the things I love about running is I can get into my groove and just go. I listen to music and podcasts most of the time, but as I settle into my run after around three miles, my brain wanders, and I’ll think about all kinds of things.
Including food.
Specifically, the food I was going to eat later that night.
This Lemon Salmon Pasta is one of my long run creations, and it turned out surprisingly well. It’s a solid dish without being too heavy, and the tanginess the lemon vinaigrette offers is delightful when paired with the other ingredients.
Interested in making this for yourself?
Here’s how you can do it:
Ingredients
- 2 salmon filets, roasted and cut/torn into pieces
- 1 lb. farfalle pasta, cooked al dente
- 2 cups peas, steamed
- 2 tablespoons toasted pine nuts
- 3 tablespoons feta cheese (or parmesan)
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon spicy brown mustard
- 1/2 teaspoon dried dill
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- Zest of 1/2 large lemon
Instructions
- In a large bowl, combine the salmon, farfalle pasta, peas and pine nuts. Toss until incorporated.
- In a mason jar, mix the dressing ingredients.
- Pour the dressing over the pasta salad, and top the salad with the feta.
- Serve immediately, and enjoy!
Where do you find recipe inspiration?
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