This pasta salad combines fresh roasted vegetables and packaged salmon with a lemon vinaigrette dressing. If you have access to fresh salmon by all means substitute, but using the packaged salmon makes this recipe accessible to everyone, as well as a little more cost effective!
prep time10 Min
cook time25 Min
asparagus, trimmed, cut into 1-inch pieces
grape tomatoes, halved lengthwise
kosher salt, divided
freshly ground black pepper, divided
meyer lemon zest
1 1/2 Tbsp
meyer lemon juice
extra virgin olive oil
packet premium wild pink salmon, skinless and boneless
grape tomatoes, quartered lengthwise
shaved parmesan cheese, for garnish
How To Make
Heat oven to 425 degrees.
Place the asparagus, halved tomatoes and onion onto a large, rimmed baking sheet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, drizzle with the 2 tablespoons olive oil, toss to coat. Spread out into a single layer, place in preheated oven and cook for 15 minutes; toss; cook an additional 5 minutes; set aside to cool slightly.
Meanwhile, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the orecchiette and cook according to package directions; drain, rinse with cool water; set aside.
In a medium bowl, place the garlic, mustard, lemon zest, lemon juice, vinegar, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; whisk to combine. Stream in the extra virgin olive oil, whisking continuously to combine.
In a large bowl, place the orecchiette, roasted vegetables, salmon and quartered tomatoes, toss together. Add in the lemon vinaigrette, toss to coat.
To serve, place pasta onto serving platter or bowl, top with shaved parmesan and enjoy!
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