Dilled Salmon Pasta Salad  

Serves 4

8 ounces white or whole wheat pasta (any shape; we recommend fusilli, fafalle, or gemelli)

1/2 pound fresh asparagus (or julienned zucchini)

4 tablespoons organic extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon white wine vinegar

2 tablespoons chopped fresh dill

1 teaspoon grated lemon peel

1 small red onion, diced

12 oz wild salmon (two 6 oz skinless-boneless portions), cooked (approx. 8 minutes) and flaked, or two 7.5 oz cans  of skinless-boneless sockeye salmon

4 tablespoons grated Parmesan cheese

• Cook pasta according to package directions, drain and set aside.


• Trim asparagus and cut into 1-inch pieces.


• Bring a pot of salted water to a boil, add asparagus (or julienned zucchini) and cook 2 to 3 minutes; drain and refresh in cold water.


• To make dressing, beat the oil, lemon juice and vinegar together. Stir in dill and lemon peel. Season to taste with salt and pepper.


• Toss the pasta with the onion and dressing. Add the asparagus (or zucchini) pieces and flaked salmon; toss lightly. Transfer to serving dish and sprinkle with Parmesan cheese and garnish with sprigs of dill, if desired.