Salmon and Edamame Pasta Salad

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 27%
  • Fat: 8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 2.2g
  • Protein: 17.1g
  • Carbohydrate: 31.5g
  • Fiber: 4.8g
  • Cholesterol: 14mg
  • Iron: 3.6mg
  • Sodium: 418mg
  • Calcium: 137mg

Ingredients

  • 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

Preparation

  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.
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