Salmon Pasta Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 28%
  • Fat: 10.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.8g
  • Carbohydrate: 27.8g
  • Fiber: 0.0g
  • Cholesterol: 77mg
  • Iron: 0.0mg
  • Sodium: 454mg
  • Calcium: 0.0mg


  • 2 ounces tricolor fusilli (corkscrew) pasta, uncooked
  • 1/4 cup nonfat sour cream alternative
  • 2 teaspoons capers
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon pepper
  • Dash of salt
  • Vegetable cooking spray
  • 1 (8-ounce) salmon fillet
  • 2 tablespoons dry white wine
  • 2 tablespoons water
  • 2 tablespoons chopped purple onion
  • 1 tablespoon chopped fresh parsley
  • 1 small tomato, cut into wedges
  • 2 romaine lettuce leaves


  1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place in a medium bowl. Combine sour cream and next 4 ingredients, stirring well. Cover and set aside.
  2. Coat a small nonstick skillet with cooking spray. Place fillet in skillet; pour wine and water over fillet. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove from liquid, discarding liquid. Let cool slightly. Remove and discard skin from fillet; cut fillet into bite-size pieces, and place in a medium bowl.
  3. Add cooked pasta, onion, parsley, and tomato, tossing gently. Spoon sour cream mixture over salmon mixture; stir gently. To serve, spoon salmon mixture evenly onto 2 lettuce-lined salad plates.
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