Salmon Pasta Salad

This Salmon Pasta salad comes together in 50 minutes and tastes delicious. If you are wondering what to prep for lunch, I have it. Prepping salads like these saves you time in the kitchen. I love making a four-day lunch without worrying about what to make for the week. You may also make it for five days if you choose.

Ingredients:

Instructions:

1. Cut the salmon into cubes and season with 2 tbsp Italian seasoning, 1 tbsp garlic powder, 1 tbsp salt, and 1 tbsp black pepper. You may remove the skin from the salmon if you choose to.
2. Heat avocado oil on medium heat in a non-stick pan. Add the salmon and cook for 10-12 minutes or until fully cooked.
3. Add water to a pot and bring to a boil. Add the pasta and cook for 10-15 minutes.
4. Remove the ends from the green beans and chop them. Transfer them to a pot, add some water, and bring to a boil for 5-7 minutes. Drain and allow to cool.
5. Dice the cucumber and onion and slice the cherry tomatoes.
6. To make the dressing, in four mason jars, add 1 tbsp avocado oil, 2 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, ½ tsp garlic powder, ½ tsp black pepper, ¼ tsp salt, ½ tsp Italian seasoning to each jar and stir.
7. Add ½ cup diced cucumber, ¼ cup sliced cherry tomatoes, 1 tbsp chopped onion, ½ cup steamed green beans, ½ cup cooked pasta, ½ cup cooked salmon, 1 tbsp basil, and 1 tbsp feta cheese to each jar.
8. Cover each jar and store in the fridge for up to 5 days. When ready to eat, add to a bowl, stir, and enjoy.

Salmon Pasta Salad

Recipe by Fayette Nyehn

This Salmon Pasta salad comes together in 50 minutes and tastes delicious. If you are wondering what to prep for lunch, I have it.

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Servings 4

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

  

• 1 ½ cups pasta
• 2 LB Salmon fillet
• 12 oz green beans
• ½ cup feta cheese
• 2 cups diced cucumber
• ¼ cup diced onion
• ¼ cup avocado oil (sub for olive oil)
• ½ cup lemon juice
• ½ cup balsamic vinegar
• 2 TBSP honey
• 4 oz basil
• 2 TBSP Dijon mustard
• 3 TBSP Italian seasoning
• 2 TBSP garlic powder
• 2 tsp salt
• 2 TBSP black pepper
• 1 cup cherry tomatoes

Instructions

 

• Cut the salmon into cubes and season with 2 tbsp Italian seasoning, 1 tbsp garlic powder, 1 tbsp salt, and 1 tbsp black pepper. You may remove the skin from the salmon if you choose to.
• Heat avocado oil on medium heat in a non-stick pan. Add the salmon and cook for 10-12 minutes or until fully cooked.
• Add water to a pot and bring to a boil. Add the pasta and cook for 10-15 minutes.
• Remove the ends from the green beans and chop them. Transfer them to a pot, add some water, and bring to a boil for 5-7 minutes. Drain and allow to cool.
• Dice the cucumber and onion and slice the cherry tomatoes.
• To make the dressing, in four mason jars, add 1 tbsp avocado oil, 2 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, ½ tsp garlic powder, ½ tsp black pepper, ¼ tsp salt, ½ tsp Italian seasoning to each jar and stir.
• Add ½ cup diced cucumber, ¼ cup sliced cherry tomatoes, 1 tbsp chopped onion, ½ cup steamed green beans, ½ cup cooked pasta, ½ cup cooked salmon, 1 tbsp basil, and 1 tbsp feta cheese to each jar.
• Cover each jar and store in the fridge for up to 5 days. When ready to eat, add to a bowl, stir, and enjoy.