Pasta with salmon & dill
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Radiatore or Wagon Wheels OR other medium pasta shape, uncooked |
| 1 | pounds | Salmon steaks; OR... Canned salmon, drained |
| Freshly ground pepper | ||
| 4 | tablespoons | Chopped fresh dill |
| 3 | Celery stalks; chopped | |
| 1 | medium | Onion; chopped |
| 1 | Carrot; sliced | |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | White wine vinegar |
Directions
Preheat oven to 350 degrees F. Prepare pasta according to package directions; drain.
Place the salmon in a non-reactive baking dish; season with pepper.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and cool. Remove the skin and bones; discard. Flake the salmon into large pieces and place in a large mixing bowl (If using canned salmon, place directly in the bowl and season with pepper). Add dill, celery, onion, carrot and pasta. In a small bowl, whisk together oil, lemon juice and vinegar. Add salmon and pasta and toss gently. Serve well chilled.
Each serving provides: 335 Calories; 21.3 g Protein; 38⅕ g Carbohydrates; 10.3 g Fat; 41⅗ mg Cholesterol; 57.9 mg Sodium.
Calories from Fat: 28%
Copyright National Pasta Association () (Reprinted with permission)
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