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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 708 calories
  • 35 min
  • 4 servings

Ingredients

  • 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

Instructions

  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

Calories
708
Fat
26g
Net Carbs
61g
Protein
50g

Cookware

  • 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