Salmon Niçoise Pasta Salad

Salmon Niçoise Pasta Salad
Photo by Jean Allsopp

Ingredients

  • ½ teaspoon salt, divided
  • ½ teaspoon anchovy paste (optional)
  • 1 garlic clove, chopped
  • ½ teaspoon Dijon mustard
  • ¼ cup olive oil
  • 1 (1-pound) salmon fillet
  • ¼ cup thinly sliced red onion
  • + 9 more ingredients
    • 2 teaspoons olive oil
    • ½ teaspoon freshly ground black pepper, divided
    • 1/3 cup niçoise or kalamata olives, pitted and halved
    • 2 tablespoons red wine vinegar
    • 1 cup cherry or grape tomatoes, halved
    • ¼ cup chopped fresh Italian parsley
    • 8 ounces (2 1/2 cups) shell or other short pasta
    • 6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths
    • 3 tablespoons capers, drained

Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks. Meanwhile, cook pasta according to package directions, addi...

View full recipe at My Recipes

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