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Salmon and Edamame Pasta Salad

Yield 4 servings (serving size: 1 cup)
Using edamame in a familiar dish is an easy way to incorporate soy into your diet--you get 3.8 grams of soy protein per serving here. This recipe is also a smart use for leftover grilled or poached salmon.


  • 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
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 262
  • caloriesfromfat 27 %
  • fat 8 g
  • satfat 1.3 g
  • monofat 3.2 g
  • polyfat 2.2 g
  • protein 17.1 g
  • carbohydrate 31.5 g
  • fiber 4.8 g
  • cholesterol 14 mg
  • iron 3.6 mg
  • sodium 418 mg
  • calcium 137 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.