Prep 10 mins
Cook 15 mins
Cooking Light. Aug 2003. Leftover salmon or canned to save a step.
- 1 1⁄2 cups uncooked farfalle pasta (about 4 ounces bow tie pasta)
- 2⁄3 cup shelled edamame
- cooking spray
- 1 (4 ounce) salmon fillets, skinned
- 2 teaspoons olive oil
- 1 cup finely chopped red onion
- 4 ounces Baby Spinach (about 6 cups)
- 1⁄4 cup chopped fresh dill
- 4 teaspoons whole-grain Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
- Drain and place in a large bowl.
- Heat a nonstick skillet coated with cooking spray over medium-high heat.
- Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
- Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender.
- Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.
We used frozen spinach and may have used too much pasta and it seemed dry. With the leftovers we are going to add a cream sauce
Super healthy and I had almost everything at home. Hearty and just enough dressing. I added a pinch of seasoning salt to the mustard mix and it turned out wonderfully.
This was so easy and enjoyed by all - in a group that normally eats mayo-based salads. I couldn't believe how moist this was without any mayonnaise. I doubled the recipe which worked out perfectly, using a whole can of salmon and whole bag of spinach. This would be nice to make at the start of the week and eat for lunches, due to the high protein content. Great recipe!