My children just love tuna salad, but I needed something to do with the salmon I had in the fridge and I hate mayo. So, this was my compromise. This recipe is easy and will keep them coming back for seconds.
Provided by Nikol D S Hasler
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 52m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook campanelle in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
- Heat olive oil in a large skillet over medium heat until sizzling. Add garlic; cook and stir until fragrant, 30 seconds to 1 minute. Add salmon; cook until browned and flaking apart, about 5 minutes per side.
- Transfer salmon fillets to a bowl with pan drippings. Pour frozen peas on top; let thaw as salmon cools, about 10 minutes. Add campanelle pasta, sugar snap peas, green onions, mustard, lemon juice, and dill; toss gently. Season with salt and pepper.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 51.2 g, Cholesterol 23.4 mg, Fat 10.8 g, Fiber 3.8 g, Protein 17.6 g, SaturatedFat 1.6 g, Sodium 440.1 mg, Sugar 2.7 g
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