Seared Summer Salmon Salad recipe
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Ingredients
- ½ (16 ounce) package campanelle pasta 2 tablespoons olive oil, or to taste 4 cloves garlic, sliced 2 (3 ounce) fillets salmon fillets 2 cups frozen peas 1 cup diced sugar snap peas 1 cup sliced green onions ¼ cup stone-ground mustard 2 tablespoons lemon juice 1 teaspoon fresh dill, or to taste salt and ground black pepper to taste
Nutrition Info
- 372.5 caloriescarbohydrate: 51.2 gcholesterol: 23.4 mgfat: 10.8 gfiber: 3.8 gprotein: 17.6 gsaturatedFat: 1.6 gservingSize: -sodium: 440.1 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Seared Summer Salmon Salad
Directions
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Bring a large pot of lightly salted water to a boil. Cook campanelle in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
Heat olive oil in a large skillet over medium heat until sizzling. Add garlic, cook and stir until fragrant, 30 seconds to 1 minute. Add salmon, cook until browned and flaking apart, about 5 minutes per side.
Transfer salmon fillets to a bowl with pan drippings. Pour frozen peas on top, let thaw as salmon cools, about 10 minutes. Add campanelle pasta, sugar snap peas, green onions, mustard, lemon juice, and dill, toss gently. Season with salt and pepper.