Salmon Niçoise Pasta Salad

Salmon Niçoise Pasta Salad Recipe
Photo: Jean Allsopp; Styling: Mindi Shapiro


Makes 4 servings

Recipe from

Coastal Living


1 (1-pound) salmon fillet
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil
8 ounces (2 1/2 cups) shell or other short pasta
6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon anchovy paste (optional)
1 garlic clove, chopped
1/2 teaspoon Dijon mustard
1 cup cherry or grape tomatoes, halved
1/3 cup niçoise or kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/4 cup chopped fresh Italian parsley
3 tablespoons capers, drained


Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.

Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.

Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.

Jackie Mills, R.D.,

Coastal Living

July 2008
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