Lemony Dill Salmon Pasta Salad

This refreshing lemony dill salmon pasta salad is the perfect dish for a light lunch or dinner. It combines the flavors of flaky salmon, tangy lemon, and fresh dill with al dente pasta and crisp vegetables. The creamy dressing adds richness and complements the flavors of the ingredients perfectly. This recipe is quick and easy to prepare, making it a great option for busy weekdays or lazy weekends. Serve it chilled or at room temperature for a delightful and satisfying meal.

Ingredients

• 8 ounces salmon fillet, skin removed
• 8 ounces pasta of your choice
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, diced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• Salt and pepper to taste

Directions

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Meanwhile, preheat the oven to 400°F (200°C). Season the salmon fillet with salt and pepper, and wrap it in aluminum foil. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool.
3. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and fresh dill.
4. In a small bowl, whisk together the lemon juice, lemon zest, mayonnaise, Greek yogurt, salt, and pepper until well combined.
5. Flake the cooled salmon into bite-sized pieces and add it to the bowl with the pasta and vegetables.
6. Pour the dressing over the salad and toss gently to coat the ingredients evenly.
7. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
8. Serve chilled or at room temperature and garnish with additional fresh dill, if desired.

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