Low Fat Salmon Pasta Salad Recipes

SUMMER SALMON PASTA

Summer salmon pasta image

Inject a bit of health into your mealtime with this veg packed pasta full of goodness - easily adapted for vegetarians

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 25m

Number Of Ingredients 7

Ingredients

350g penne
2 salmon steaks, about 175g/6oz each
1 tbsp olive oil
2 tbsp pine nut
1 red pepper , deseeded and chopped
300g mushroom , sliced
handful basil leaves

Steps:

Cook the pasta according to pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.
Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.
When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving

Nutrition Facts : Calories 543 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.39 milligram of sodium

LOW-FAT SALMON PASTA SALAD

Low-Fat Salmon Pasta Salad image

Make and share this Low-Fat Salmon Pasta Salad recipe from Food.com.

Provided by Audrey M

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked rotini pasta, rinsed drained,and cooled
1/4 cup chopped onion
3/4 cup grated carrot
3/4 cup finely chopped celery
7 1/2 ounces sockeye salmon, drained and flaked
1/4 cup dill pickle relish
1/2 cup fat-free mayonnaise
1/4 cup plain fat-free yogurt
1/4 teaspoon black pepper

Steps:

Cook pasta according to package direction.
It takes 1 1/2 cups of uncooked rotini pasta to make 2 cups of cooked pasta.
In a large bowl, combine cooked pasta, onion, carrots and celery.
In a medium mixing bowl, place salmon.
Pick through to remove bones and skin.
Once salmon is picked through, mix in pickle relish, mayonnaise plain yogurt, and black pepper.
Add salmon mixture to pasta; mix gently to blend flavors.
Cover and refrigerate for at least 30 minutes.
Gently stir again just before serving.

Nutrition Facts : Calories 233.6, Fat 4.3, SaturatedFat 0.8, Cholesterol 24.3, Sodium 317.5, Carbohydrate 35.5, Fiber 2.6, Sugar 4, Protein 13.1

SALMON PASTA SALAD

Salmon Pasta Salad image

This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (8 ounces) spiral pasta, cooked and drained
2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed
1-1/2 cups quartered cherry tomatoes
1 medium cucumber, quartered and sliced
1 small red onion, sliced
1/2 cup canola oil
1/3 cup fresh lemon or lime juice
1-1/2 teaspoons dill weed
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 head lettuce, torn

Steps:

In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

SALMON PASTA SALAD WITH LEMON & CAPERS

Salmon pasta salad with lemon & capers image

Use frozen, skinless wild salmon fillets for a cheap and filling lunch on the go. This low-calorie, healthy dish couldn't be easier to whip up

Provided by Sara Buenfeld

Categories Lunch

Time 30m

Number Of Ingredients 11

Ingredients

85g wholewheat penne
1 tbsp rapeseed oil
1 large red pepper , roughly chopped
2 frozen, skinless wild salmon fillets (about 120g each)
1 lemon , zested and juiced
2 garlic cloves , finely grated
1 shallot , very finely chopped
2 tbsp capers
6 pitted Kalamata olives , sliced
1 tsp extra virgin olive oil
2 handfuls rocket

Steps:

Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

Nutrition Facts : Calories 475 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.1 milligram of sodium

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