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Close up photo of a salmon pasta salad.
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5 from 1 vote

Salmon Pasta Salad

This simple salmon pasta salad makes a delicious wholesome meal, packed with nutrients, healthy fats, and fiber. Pasta and fresh vegetables are tossed in a tangy and slightly sweet lemon mustard dressing, then topped with perfectly roasted salmon fillets.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, Main Course, Side
Cuisine: American
Servings: 4 people
Calories: 501kcal



  • 8 ounces penne pasta uncooked or 4 cups of cooked penne
  • 4 (6oz.) skinless salmon fillets
  • 1 tablespoon olive oil
  • Salt to taste
  • freshly ground black pepper to taste
  • ½ red onion thinly sliced
  • 2 plum tomatoes diced
  • ½ English cucumber chopped
  • 1 avocado diced
  • 2 cups iceberg lettuce shredded

Lemon Mustard Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard or coarsely ground mustard
  • 1 garlic clove finely minced
  • 1 tablespoon freshly squeezed lemon juice


  • If using dry pasta, cook according to the package instructions in salted water.
  • Arrange a rack in the middle of the oven and preheat to 425°F.
  • Line a roasting pan or baking sheet with foil and place the salmon in the roasting pan.
  • Drizzle with olive oil, and season with salt and pepper. Transfer to the oven and bake for 8-12 minutes. Check the doneness of the salmon with a fork, if it flakes easily then it’s ready.
  • To make the dressing, to a jar, add olive oil, honey, mustard, garlic, and lemon juice. Shake until well combined, give it a taste and adjust ingredients to your preference.
  • To assemble the salad, add the pasta and vegetables to a bowl. If serving right away, toss with the lemon honey mustard dressing to evenly coat, and top with the salmon fillets. If making ahead, store the dressing separately and add it before serving.


• Check the doneness of the salmon using a kitchen thermometer. When it’s inserted into the middle of the thickest fillet, it should register between 135°F and 145°F. The cook time will depend on the thickness of the salmon.
• To make individual salmon pasta salad bowls, divide the salad between 4 plates or shallow bowls, and place 1 salmon fillet on top of each bowl.
• Serve with extra avocado slices sprinkled with black sesame seeds, lemon wedges or slices to squeeze over the salmon, and fresh herbs if desired.


Calories: 501kcal | Carbohydrates: 61g | Protein: 10g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 592mg | Fiber: 7g | Sugar: 13g | Vitamin A: 555IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg