Zesty Salmon Pasta Salad


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

Zesty Salmon Pasta Salad
Photo: Andy Lyons
Total Time:
25 mins


  • 4 5 to 6 ounce fresh or frozen skinless salmon fillets

  • ½ cup Asian sweet chili sauce

  • ¼ cup reduced-sodium soy sauce

  • 4 dried lasagna noodles, broken into pieces

  • 4 medium carrots, peeled and cut up

  • 1 5 ounce package torn mixed salad greens or baby spinach

  • ¼ cup rice vinegar


  1. 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.

  2. 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.

  3. 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 (per serving)

425 Calories
10g Fat
40g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 425
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Cholesterol 78mg 26%
Sodium 963mg 42%
Total Carbohydrate 40g 15%
Total Sugars 18g
Protein 33g
Vitamin C 6.6mg 33%
Calcium 60mg 5%
Iron 2.4mg 13%
Potassium 1052mg 22%
Folate, total 139mcg
Vitamin B-12 4.5mcg
Vitamin B-6 1.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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