Salmon Pasta Salad with Lemon-Dill Vinaigrette
Ingredients
- 6 oz whole grain penne
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 3 Tbsp lemon juice
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh dill
- ¼ tsp salt
- ¼ tsp pepper
- 2 (6-oz) cans wild caught salmon, drained
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
Instructions
- Cook pasta according to package directions, adding asparagus during last 3 minutes of cooking.
- Whisk together lemon juice, oil,dill, salt, and pepper in a large bowl. Add pasta mixture, salmon, onion, and cheese; toss.
- Refrigerate until ready to serve, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
385
|
385
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 26 | 26 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 631 | 631 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
Lunch Meal Plan
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