Best Edamame Salmon And Pasta Salad Recipes

Salmon and Edamame Pasta Salad image

Provided by dicentra

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups uncooked farfalle pasta (about 4 ounces bow tie pasta)
2/3 cup shelled edamame
cooking spray
1 (4 ounce) salmon fillets, skinned
2 teaspoons olive oil
1 cup finely chopped red onion
4 ounces Baby Spinach (about 6 cups)
1/4 cup chopped fresh dill
4 teaspoons whole-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
Drain and place in a large bowl.
Heat a nonstick skillet coated with cooking spray over medium-high heat.
Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender.
Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.

Nutrition Facts : Calories 274.1, Fat 7.3, SaturatedFat 1, Cholesterol 12.9, Sodium 401.4, Carbohydrate 35.9, Fiber 4.4, Sugar 2.8, Protein 17.3

Edamame, Salmon, and Pasta Salad image

Yield serves 4, 1 1/2 cups salad and 2 tablespoons dressing per serving

Number Of Ingredients 17

4 quarts water
1 2/3 cups whole-wheat bow-tie pasta or macaroni (about 4 1/2 ounces)
1 cup frozen shelled edamame
2 5-ounce cans pink salmon in water, drained, skin discarded, bones discarded if desired, flaked
1 medium rib of celery, chopped
1/2 medium red onion, chopped
1/2 medium red bell pepper, chopped
1/2 cup grape tomatoes
1/2 teaspoon grated lemon zest
1/4 cup lemon juice
2 1/2 tablespoons water
1 tablespoon honey
1 1/2 teaspoons olive oil (extra-virgin preferred)
1 teaspoon dried dillweed, crumbled
1/4 teaspoon pepper
1/8 teaspoon salt
8 lettuce leaves

Steps:

In a large saucepan, bring the water to a boil over high heat. Add the pasta. Return to a boil and boil for 4 minutes. Stir in the edamame. Boil for 3 to 4 minutes, or until the pasta is just tender. Drain well in a colander.
Meanwhile, in a large bowl, stir together the salmon, celery, onion, bell pepper, and tomatoes.
Stir the pasta mixture into the salmon mixture.
In a small bowl, whisk together the remaining ingredients except the lettuce. Pour over the salad, tossing to coat.
Place 2 lettuce leaves on each plate. Spoon the salad onto the lettuce.
nutrition information
(Per Serving)
Calories: 365
Total Fat: 7.5g
Saturated: 1.0g
Trans: 0.0g
Polyunsaturated: 1.5g
Monounsaturated: 2.0g
Cholesterol: 58mg
Sodium: 375mg
Carbohydrates: 46g
Fiber: 5g
Sugars: 10g
Protein: 28g
Dietary Exchanges
3 Starch
3 Lean Meat