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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 220.3
  • Total Fat: 6.1 g
  • Cholesterol: 16.2 mg
  • Sodium: 169.0 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 14.9 g

View full nutritional breakdown of Salmon and Edamame Pasta Salad calories by ingredient
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Salmon and Edamame Pasta Salad

Submitted by: JILLIANWILLIAN

Introduction

To save time, use leftover grilled or poached salmon - This recipe has a nice kick of Potassium for those of us to struggle to reach our daily minimum. To save time, use leftover grilled or poached salmon - This recipe has a nice kick of Potassium for those of us to struggle to reach our daily minimum.
Number of Servings: 4

Ingredients

    1 1/2 cups uncooked farfalle (about 4 ounces bow tie pasta)
    2/3 cup shelled edamame
    Cooking spray
    1 (4-ounce) salmon fillet, 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 (optional - not in calculation)
    1/4 teaspoon freshly ground black pepper

Directions

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.

If you are not using left-over salamon, 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.

Makes 4 - 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JILLIANWILLIAN.





TAGS:  Fish | Dinner | Fish Dinner |

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