Salmon pasta salad with lemon & capers

Method 1

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

step 1

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.

step 2

Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.

step 3

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.

Method 2

🐟🍋 Salmon Pasta Salad with Lemon & Capers

🧾 Ingredients (serves 3–4)

250 g short pasta (fusilli, penne, or farfalle)

2 cups cooked salmon (grilled, baked, or canned), flaked

2 tbsp capers, rinsed

½ small red onion, finely sliced

1 cup cucumber, diced

1 cup cherry tomatoes, halved

¼ cup fresh parsley or dill, chopped

Lemon Dressing

3 tbsp olive oil

Zest and juice of 1 lemon

1–2 tsp Dijon mustard

1 small garlic clove, minced

Salt & black pepper, to taste

Optional creamy twist:

2–3 tbsp Greek yogurt or mayonnaise

👩‍🍳 Instructions

Cook the pasta

Boil in salted water until al dente. Drain and rinse briefly under cool water to stop cooking.

Make the dressing

In a bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, garlic, salt, and pepper.

Stir in yogurt or mayo if you want it creamy.

Prep the mix-ins

Flake the salmon into bite-sized pieces.

Slice onion thinly and chop vegetables.

Combine

In a large bowl, add cooled pasta, salmon, capers, onion, cucumber, tomatoes, and herbs.

Dress the salad

Pour over the lemon dressing and toss gently so the salmon stays in chunks.

Chill (optional but recommended)

Refrigerate for 20–30 minutes to let flavors meld.

Serve

Taste and adjust seasoning. Add extra lemon juice or olive oil if needed.

💡 Tips & Variations

Best salmon: leftover roasted or grilled works great, but canned is perfectly fine.

Extra crunch: add celery or toasted pine nuts.

Greens boost: toss in spinach or rocket just before serving.

Low-carb swap: use zucchini noodles or cauliflower rice instead of pasta.

Herb swap: dill pairs especially well with salmon if you have it.

Comments

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