Salmon Pasta Salad with Lemon-Dill Vinaigrette
Ingredients
- 6 oz whole wheat penne pasta
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- ½ cup crumbled feta cheese
- 2 Tbsp chopped fresh dill
- 3 Tbsp lemon juice
- 3 Tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 (6-oz) cans wild-caught sockeye salmon, drained
- ½ small red onion, thinly sliced
Instructions
- Cook pasta according to package directions, adding asparagus during last 3 minutes of cooking.
- Drain and plunge asparagus into ice-cold water. Let stand in cold water 1 to 2 minutes or until cool. Drain.
- Combine cheese, dill, lemon juice, oil, salt, and pepper in a small bowl.
- Combine pasta mixture, salmon, and onion in a large bowl. Drizzle with cheese mixture; toss. Serve immediately, or chill up to 1 day.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
408
|
408
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 25 | 25 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 581 | 581 |
Lunch Meal Plan
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