Skip to main content

Salmon Pasta Salad

Get a healthy dose of omega-3s with this delicious whole-grain pasta salad.


  • 8 oz. salmon fillet, fresh or defrosted
  • 6 oz. pasta of your choice (preferably whole-wheat or blended whole-wheat)
  • 1 cup asparagus, cooked – cut into 2-inch pieces
  • 1/4 cup raspberry vinegar
  • 1/4 tsp pepper, black
  • 1 clove garlic, minced
  • 1 cup raspberries
  • Lettuce leaves
  • 2 scallions
  • 2 T olive oil
  • 1 T honey mustard
  • 2 tsp sugar


In a small bowl, whisk together raspberry vinegar, olive oil, honey mustard, sugar, garlic and pepper. Rinse fish and pat dry. Brush 1 T of vinaigrette onto fish. Cover and chill the remaining vinaigrette.

Preheat broiler. Spray an unheated rack on a broiler pan with cooking spray. Broil fish 4 inches from heat until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per half-inch thickness. Turn once halfway through.

Meanwhile, cook pasta according to package directions, adding the asparagus for the last 2 minutes. Drain; rinse with cold water. Drain. Return pasta to pan. Add reserved vinaigrette; toss gently to coat. Flake cooked salmon and add to pasta along with berries. Sprinkle with scallions. Toss gently to mix. Serve on lettuce.


4 Servings

Nutrition Facts

Calories: 368 
Fat: 14g
Sodium: 42mg
Carbohydrate: 41g
Dietary Fiber: 4g
Protein: 18g 

Recipe Source: myOptumHealth

Looks like your browser is a little out-of-date.

Experience at its fullest by upgrading to a newer version of one of these browsers: