Fresh Salmon and Dill Protein Pasta Salad
A quick, easy, and protein-packed cold pasta salad featuring fresh salmon, dill, and a creamy lemony dressing. Perfect for healthy summer lunches or light dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 8 ounces (225 grams) fresh salmon fillet, skin removed
- 8 ounces (225 grams) uncooked fusilli pasta
- 2 tablespoons fresh dill, chopped
- 2 medium celery stalks, finely diced
- 1 small red onion, finely chopped
- ½ cup (125 grams) plain Greek yogurt, full-fat or low-fat
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) fusilli and cook according to package instructions until al dente (about 10-12 minutes). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
- While pasta cooks, heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Season the salmon fillet with salt and pepper. Cook for about 3-4 minutes per side until just cooked through and opaque. Remove from heat and let cool slightly, then flake into bite-sized pieces with a fork.
- Finely dice 2 celery stalks and 1 small red onion. Chop 2 tablespoons fresh dill. Mince 1 garlic clove. (Optional: soak onion in cold water for 10 minutes for milder flavor, then drain.)
- In a small bowl, whisk together ½ cup plain Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons lemon juice, minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste.
- Add the flaked salmon, diced celery, red onion, and chopped dill to the bowl with the cooled pasta. Pour the dressing over and gently fold everything together until evenly coated, taking care not to mash the salmon.
- Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. Before serving, stir gently and adjust salt and pepper if needed.
Notes
Use fresh wild-caught salmon for best flavor. Rinse pasta under cold water immediately after cooking to stop cooking and keep salad fresh. For dairy-free, substitute Greek yogurt with coconut yogurt and mayonnaise with vegan mayo. Baking salmon at 400°F for 12-15 minutes is a good alternative to pan-searing. Chill salad for at least 30 minutes before serving to meld flavors.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 375
- Sugar: 3
- Sodium: 350
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: salmon pasta salad, protein pasta salad, dill pasta salad, healthy summer lunch, easy pasta salad, fresh salmon recipe