This Lemon Herb Salmon Pasta Salad with edamame and tomato is a protein packed pasta salad recipe suitable for a meal. It is a great way to use up leftover salmon and the dish makes a protein packed meal.
Since it is just myself and my daughter in the house, unless I have guests, I often have plenty of leftovers when I cook a large slab of wild salmon. No complaints from me, since I always find plenty to do with leftover salmon.
Here I team a bag of shelled edamame from the freezer with fresh grape tomatoes from my garden in a flavorful whole grain mustard dressing. The result is a salmon pasta salad well suited as a main course.
Salmon Pasta Salad with Edamame
Lemon Herb Salmon Pasta Salad recipe with edamame and tomatoPrint Pin Rate
Servings: 4 -6
- 1 ½ cups gemelli uncooked, or pasta salad friendly shape of choice
- ⅔ cup edamame shelled
- ½ teaspoon chopped lemon thyme leaves substitute fresh oregano or regular thyme if not available
- 1 ½ tbs. olive oil
- 1 tbs. lemon juice
- 1 tbs. whole grain Dijon mustard
- 2 tbs. mayonnaise
- ⅓ teaspoon Kosher salt
- zest of ½ a lemon
- 2 tbs. freshly chopped chives substitute scallions or finely chopped red onion if not available
- 1 tbs. freshly chopped basil
- 1 tbs minced roasted garlic
- 4 oz. leftover cooked salmon
- ½ cup grape tomatoes cut in 4's
- Boil the pasta, when about ½ way through cooking add edamame and chopped thyme to water. Drain when al dente.
- Whisk together oil, lemon juice, mustard, mayo and salt.
- Add the cooled pasta & edamame to the dressing, as well as the lemon zest, chopped herbs and garlic. Mix well.
- Break the salmon into chunks and add along with the tomatoes. Gently fold into the pasta salad.
- Serve chilled.
Crumbled gorgonzola cheese makes a great topping for this salmon pasta salad.
Calories: 258kcal | Carbohydrates: 21g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 393mg | Potassium: 301mg | Fiber: 2g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 7.1mg | Calcium: 105mg | Iron: 1.2mg
This was a great way to make a meal out of a little leftover salmon. I swapped peas for the edamame. We don't eat soy.