Seared Summer Salmon Salad

My children just love tuna salad, but I needed something to do with the salmon I had in the fridge and I hate mayo. So, this was my compromise. This recipe is easy and will keep them coming back for seconds.

• Preparation Time: 15 mins
• Cooking Time: 27 mins
• Total Time: 42 mins
• Calories: 373 Calories

Ingredients

• 2 tablespoons lemon juice
• salt and ground black pepper to taste
• 4 cloves garlic, sliced
• 1 cup sliced green onions
• 2 cups frozen peas
• 2 tablespoons olive oil, or to taste
• 2 (3 ounce) fillets salmon fillets
• ¼ cup stone-ground mustard
• 1 teaspoon fresh dill, or to taste
• ½ (16 ounce) package campanelle pasta
• 1 cup diced sugar snap peas

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook campanelle in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.

Step 2

Heat olive oil in a large skillet over medium heat until sizzling. Add garlic; cook and stir until fragrant, 30 seconds to 1 minute. Add salmon; cook until browned and flaking apart, about 5 minutes per side.

Step 3

Transfer salmon fillets to a bowl with pan drippings. Pour frozen peas on top; let thaw as salmon cools, about 10 minutes. Add campanelle pasta, sugar snap peas, green onions, mustard, lemon juice, and dill; toss gently. Season with salt and pepper.