Best Salmon Nicoise Pasta Salad Recipes

SALMON NICOISE SALAD

Salmon Nicoise Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound small red-skinned potatoes (about 10)
8 ounces green beans, trimmed
1/4 cup plain nonfat Greek yogurt
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 romaine lettuce heart, chopped
1/2 small red onion, thinly sliced
1 15-ounce can skinless, boneless wild Alaskan pink salmon
1/4 cup pitted kalamata olives, halved
1 cup quartered cherry tomatoes
1 15-ounce can no-salt-added white beans, drained and rinsed

Steps:

Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool, then thinly slice.
Meanwhile, put the green beans in a microwave-safe bowl and add a splash of water. Cover with plastic wrap and microwave until tender, 6 to 8 minutes. Drain and pat dry; set aside.
Make the dressing: Whisk the yogurt, vinegar and olive oil in a medium bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the romaine with 1 tablespoon of the dressing in a large bowl.
Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with the remaining dressing. Season with salt and pepper.

Nutrition Facts : Calories 446 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 46 milligrams, Sodium 342 milligrams, Carbohydrate 41 grams, Fiber 9 grams, Protein 31 grams

SALMON SALAD NIçOISE

Salmon Salad Niçoise image

There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it's a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.

Provided by Bibi

Categories Salmon Salad

Time 1h

Yield 2

Number Of Ingredients 16

Ingredients

1 tablespoon sherry vinegar
½ clove garlic, minced
½ teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
½ pound small red potatoes, cubed
½ (10 ounce) bag haricot verts or tender young green beans
½ medium green bell pepper, cut into thin strips
7 leaves Bibb lettuce
8 pitted Kalamata olives, halved lengthwise
1 cup cherry tomatoes, halved lengthwise
1 tablespoon extra-virgin olive oil
salt to taste
5 ounces cooked salmon, flaked
1 large hard-boiled egg

Steps:

Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 13.7 g, Cholesterol 33.1 mg, Fat 33.9 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 323.6 mg

SALMON PASTA SALAD

Salmon Pasta Salad image

This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (8 ounces) spiral pasta, cooked and drained
2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed
1-1/2 cups quartered cherry tomatoes
1 medium cucumber, quartered and sliced
1 small red onion, sliced
1/2 cup canola oil
1/3 cup fresh lemon or lime juice
1-1/2 teaspoons dill weed
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 head lettuce, torn

Steps:

In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.