Irresistible Salmon Pasta Salad

Here is my favorite salmon pasta salad recipe, with tender whole wheat pasta, perfectly seared salmon, fresh greens, and a bright lemon-balsamic dressing that brings everything together.

This pasta salad is my go-to for busy weeknights when I want something healthy but still packed with flavor. I love that it works warm right after cooking or cold straight from the fridge the next day. Sometimes I even pack it for lunch and my coworkers always ask for the recipe!

What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this pasta salad, and both will work great. If all you have access to is frozen salmon, don’t worry – that’ll work just fine too. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat, so just check that it was handled properly by looking for any visible ice crystals or signs of freezer burn. For this recipe, you can use the salmon with or without skin, though removing it before flaking the cooked salmon into your salad will give you a better texture overall.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swapping ingredients:

• Salmon fillet: If salmon isn’t your thing, try using canned tuna, grilled chicken breast, or even chickpeas for a vegetarian option. Cook times will vary – canned tuna just needs to be drained and flaked, while chicken should be cooked through and diced.
• Whole wheat pasta: Regular pasta, chickpea pasta, or gluten-free pasta all work fine here. Just follow the package directions for cooking times, as they can differ from whole wheat.
• Asparagus spears: Green beans, broccoli florets, or zucchini make great substitutes. Blanch them in boiling water for 2-3 minutes until tender-crisp, then cool in ice water.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar work well if you don’t have balsamic on hand. Start with a bit less and adjust to taste.
• Sun-dried tomatoes: If you’re out of sun-dried tomatoes, roasted red peppers or kalamata olives give a similar savory punch to the salad.
• Fresh basil: Fresh parsley, dill, or cilantro can step in for basil, though each will give the salad a slightly different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salmon pasta salad is overcooking the salmon, which turns it dry and flaky instead of moist and tender – pull it off the grill when it’s just slightly translucent in the center, as it will continue cooking while it rests.

Another common error is adding the dressing while the pasta is still hot, which causes the greens to wilt and turn brown, so make sure to rinse your pasta under cold water and let it cool completely first.

Don’t skip salting your pasta water generously (it should taste like the sea), since whole wheat pasta needs that extra seasoning to avoid tasting bland in the final dish.

For the best flavor, let the salad sit in the fridge for about 30 minutes before serving, which gives the pasta time to absorb the dressing and all the flavors to come together.

What to Serve With Salmon Pasta Salad?

Since this pasta salad is already pretty filling with the salmon, pasta, and veggies, I like to keep the sides simple and light. A basket of warm garlic bread or some crusty baguette slices work great for scooping up any extra dressing at the bottom of the bowl. If you’re serving this for a summer gathering, it pairs nicely with some fresh fruit like watermelon or berries on the side. You could also add a simple cucumber salad with a light vinaigrette, or even just some extra greens dressed with lemon and olive oil to round out the meal.

Storage Instructions

Store: This salmon pasta salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they meld together overnight, making it perfect for meal prep or packing for lunch the next day.

Make Ahead: You can prep the components separately if you want to keep things extra fresh. Cook the pasta and salmon ahead of time, chop your veggies, and mix the dressing, then store everything in separate containers. Just toss it all together when you’re ready to eat.

Serve: This salad is great served cold straight from the fridge, but if you prefer it at room temperature, just let it sit out for about 15 minutes before eating. Give it a good toss and maybe add a squeeze of fresh lemon juice to brighten it up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 45-55 g
• Fat: 25-32 g
• Carbohydrates: 95-105 g

Ingredients

For the pasta base:

• 5.3 oz whole wheat pasta
• 4.0 oz asparagus (cut into 1-inch pieces)
• 1.8 oz fresh spinach
• 1.4 oz romaine lettuce (chopped into 1/2-inch ribbons)
• 2 tomatoes
• 2.2 oz sun-dried tomatoes (chopped finely to distribute flavor)
• 3 tbsp fresh basil (chopped)
• 1 lemon (zested and juiced for maximum brightness)

For the dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• 2 tbsp extra virgin olive oil
• 1/4 tsp garlic powder
• 1/2 tsp red pepper flakes

For the fish:

• 8.5 oz salmon fillet (skin-on)
• 1/2 tsp sea salt

Step 1: Prepare the Mise en Place and Cook the Pasta

• 5.3 oz whole wheat pasta
• 4.0 oz asparagus
• 2 tomatoes
• 1 lemon
• 3 tbsp fresh basil
• 1.4 oz romaine lettuce
• sea salt

Bring a large pot of salted water to a boil.

While waiting, chop the romaine lettuce into 1/2-inch ribbons, dice the fresh tomatoes, zest and juice the lemon, and chop the fresh basil.

Once the water boils, add the pasta and cook according to package directions (about 10-12 minutes).

During the last 3 minutes of pasta cooking, add the asparagus pieces to the same pot so they cook together and finish at the same time.

Step 2: Season and Sear the Salmon

• 8.5 oz salmon fillet
• 1/2 tsp sea salt
• 1/2 tsp red pepper flakes
• 1 tbsp extra virgin olive oil

While the pasta cooks, pat the salmon fillet dry with paper towels and season both sides generously with sea salt and red pepper flakes.

Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat until shimmering.

Place the salmon skin-side up in the hot pan and sear for 5-6 minutes until the skin is crispy and golden.

Flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

I like to finish salmon skin-side down to get that beautiful crispy texture—it adds great contrast to the soft pasta.

Step 3: Build the Vinaigrette and Assemble the Salad

• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• 1 lemon
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1.8 oz fresh spinach
• 1.4 oz romaine lettuce
• 2 tomatoes
• 2.2 oz sun-dried tomatoes
• 3 tbsp fresh basil

In a large mixing bowl, whisk together the remaining 1 tablespoon extra virgin olive oil, balsamic vinegar, Dijon mustard, lemon juice, garlic powder, and a pinch of sea salt to create the vinaigrette.

Add the fresh spinach, chopped romaine lettuce, diced fresh tomatoes, chopped sun-dried tomatoes, and chopped fresh basil to the bowl and gently toss to combine.

I find sun-dried tomatoes add concentrated sweetness and depth, so I chop them finely to distribute that flavor throughout.

Step 4: Combine and Finish the Salad

• cooked pasta and asparagus from Step 1
• cooked salmon fillet from Step 2
• dressed salad mixture from Step 3

Drain the cooked pasta and asparagus from Step 1 and add them to the bowl with the dressed vegetables.

Break the cooked salmon fillet from Step 2 into bite-sized pieces and gently fold it into the salad, being careful not to over-mix and break it up too much.

Toss everything together gently until well combined, then taste and adjust seasonings with extra lemon juice or salt as needed.

The warm pasta will slightly soften the vegetables while the salmon stays moist and tender.

Irresistible Salmon Pasta Salad

Delicious Irresistible Salmon Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2.5 servings

Calories: 850

Ingredients Method

Ingredients

  

For the pasta base

• 5.3 oz whole wheat pasta
• 4.0 oz asparagus (cut into 1-inch pieces)
• 1.8 oz fresh spinach
• 1.4 oz romaine lettuce (chopped into 1/2-inch ribbons)
• 2 tomatoes
• 2.2 oz sun-dried tomatoes (chopped finely to distribute flavor)
• 3 tbsp fresh basil (chopped)
• 1 lemon (zested and juiced for maximum brightness)

For the dressing

• 2 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• 2 tbsp extra virgin olive oil
• 1/4 tsp garlic powder
• 1/2 tsp red pepper flakes

For the fish

• 8.5 oz salmon fillet (skin-on)
• 1/2 tsp sea salt

Method

 

1. Bring a large pot of salted water to a boil. While waiting, chop the romaine lettuce into 1/2-inch ribbons, dice the fresh tomatoes, zest and juice the lemon, and chop the fresh basil. Once the water boils, add the pasta and cook according to package directions (about 10-12 minutes). During the last 3 minutes of pasta cooking, add the asparagus pieces to the same pot so they cook together and finish at the same time.
2. While the pasta cooks, pat the salmon fillet dry with paper towels and season both sides generously with sea salt and red pepper flakes. Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat until shimmering. Place the salmon skin-side up in the hot pan and sear for 5-6 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily. I like to finish salmon skin-side down to get that beautiful crispy texture—it adds great contrast to the soft pasta.
3. In a large mixing bowl, whisk together the remaining 1 tablespoon extra virgin olive oil, balsamic vinegar, Dijon mustard, lemon juice, garlic powder, and a pinch of sea salt to create the vinaigrette. Add the fresh spinach, chopped romaine lettuce, diced fresh tomatoes, chopped sun-dried tomatoes, and chopped fresh basil to the bowl and gently toss to combine. I find sun-dried tomatoes add concentrated sweetness and depth, so I chop them finely to distribute that flavor throughout.
4. Drain the cooked pasta and asparagus from Step 1 and add them to the bowl with the dressed vegetables. Break the cooked salmon fillet from Step 2 into bite-sized pieces and gently fold it into the salad, being careful not to over-mix and break it up too much. Toss everything together gently until well combined, then taste and adjust seasonings with extra lemon juice or salt as needed. The warm pasta will slightly soften the vegetables while the salmon stays moist and tender.