Tortellini Salad with Salmon and Peas
Photo: Jim Franco; Styling: Lynn Miller
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Amount per serving
- Calories: 406
- Fat: 18g
- Saturated fat: 4g
- Protein: 20g
- Carbohydrate: 42g
- Fiber: 3g
- Cholesterol: 60mg
- Sodium: 781mg
- 8 ounces fresh salmon fillet, skin removed
- Salt and pepper
- 1 pound fresh cheese tortellini
- 3/4 cup light mayonnaise
- 2 tablespoons fresh lemon juice
- 1 cup frozen peas, defrosted
- 1/2 cup finely chopped fresh basil leaves
- 1. Preheat grill to high; oil grate. Sprinkle salmon with pepper. Grill salmon, turning once, until cooked through and easily flaked with a fork, about 12 to 15 minutes total.
- 2. Meanwhile, bring a pot of salted water to a boil. Cook tortellini according to package label directions, about 7 minutes. Drain and run under cold water, then drain again.
- 3. In a large bowl, whisk together mayonnaise and lemon juice. Mix in tortellini and peas to coat. Season with salt. Gently stir in salmon and basil and serve.
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