Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
  • 8 Ratings

For a unique spin on pasta salad, try broken pieces of lasagna leftover from past casseroles in this healthy salmon recipe.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Thaw salmon, if frozen. Rinse and pat salmon dry. In a shallow dish combine chili sauce and soy sauce. Add salmon and turn once; set aside for 10 minutes.

  • Meanwhile, cook lasagna according to package directions, adding carrots the last 5 minutes. Drain. Arrange greens on a serving platter and top with lasagna and carrots; set aside.

  • Add salmon and marinade to a large nonstick skillet. Bring to boiling; reduce heat. Cover and cook for 8 to 10 minutes, turning once, or until salmon flakes easily when tested with a fork. Remove salmon to serving platter with greens, reserving marinade in skillet. Stir in vinegar; remove from heat. Drizzle over salmon, greens, pasta, and carrots.

Nutrition Facts

425 calories; fat 10g; cholesterol 78mg; saturated fat 1g; carbohydrates 40g; mono fat 3g; poly fat 4g; insoluble fiber 3g; sugars 18g; protein 33g; vitamin a 10686.4IU; vitamin c 6.6mg; thiamin 0.7mg; riboflavin 0.8mg; niacin equivalents 13.7mg; vitamin b6 1.3mg; folate 139mcg; vitamin b12 4.5mcg; sodium 963mg; potassium 1052mg; calcium 60mg; iron 2.4mg.