Showing results for 
Search instead for 
Did you mean: 
Ambassador [Associate]
Ambassador [Associate]
  • 708 calories
  • 35 min
  • 4 servings


  • 2 tbsp capers
  • 2 cloves garlic
  • 1 pint grape tomatoes
  • 1 lb green beans
  • 1 small bunch Italian (flat-leaf) parsley
  • ½ cup Kalamata olives, pitted
  • 10 oz penne pasta
  • ½ medium red onion
  • 1 ½ lb salmon fillet
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • red wine vinegar
  • salt


  1. Fill a large pot with water, cover, and bring to a boil.
  2. Wash and dry the fresh produce.
    • 1 lb green beans
    • 1 pint grape tomatoes
    • 1 small bunch Italian (flat-leaf) parsley
  3. Trim and discard the ends of the green beans, then cut into 2-inch pieces; transfer to a medium bowl.
  4. Once the water in the pot is boiling, uncover, add salt and pasta, and stir for a few seconds. Cook until almost done, 8-10 minutes. Add green beans to the pot and cook 2-3 minutes more. Drain and rinse under cold water; set aside to cool.
    • 10 oz penne pasta
    • 2 tsp salt
  5. Meanwhile, preheat a large cast iron skillet over medium-high heat.
  6. Pat the salmon fillets dry with paper towels and place on a plate; season with salt and pepper on both sides.
    • 1 ½ lb salmon fillet
    • ½ tsp salt
    • ½ tsp black pepper
  7. Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, place salmon, skin-side down, in the pan; cook until opaque and cooked through, 3 to 5 minutes per side. Once done, transfer to a plate to cool.
    • 2 tsp extra virgin olive oil
  8. Combine oil, vinegar, Dijon, salt, and pepper in a salad bowl; whisk to combine.
    • 2 tbsp extra virgin olive oil
    • ¼ cup red wine vinegar
    • 1 tsp Dijon mustard
    • ¼ tsp salt
    • ½ tsp black pepper
  9. Peel and mince garlic. Roughly chop capers and olives. Transfer everything to the salad bowl; stir to combine the dressing.
    • 2 cloves garlic
    • 2 tbsp capers
    • ½ cup Kalamata olives, pitted
  10. Halve the grape tomatoes crosswise. Peel and thinly slice onion into half rings; add both to the bowl with the dressing.
    • ½ medium red onion
  11. Shave parsley leaves off the stems; discard the stems and mince the leaves; add to the bowl (reserving a small handful for garnish).
  12. Remove skin from the salmon, then using a fork or your hands, flake into bite-sized pieces.
  13. Add salmon, pasta, and green beans to the bowl; toss to combine the salad.
  14. To serve, divide pasta salad between dishes and garnish with reserved parsley. Enjoy!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • spatula
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs
  • whisk or fork