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Seared Summer Salmon Salad

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Nikol Hasler

"My children just love tuna salad, but I needed something to do with the salmon I had in the fridge and I hate mayo. So, this was my compromise. This recipe is easy and will keep them coming back for seconds."
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52 m servings 372 cals
Original recipe yields 4 servings

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  1. Bring a large pot of lightly salted water to a boil. Cook campanelle in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
  2. Heat olive oil in a large skillet over medium heat until sizzling. Add garlic; cook and stir until fragrant, 30 seconds to 1 minute. Add salmon; cook until browned and flaking apart, about 5 minutes per side.
  3. Transfer salmon fillets to a bowl with pan drippings. Pour frozen peas on top; let thaw as salmon cools, about 10 minutes. Add campanelle pasta, sugar snap peas, green onions, mustard, lemon juice, and dill; toss gently. Season with salt and pepper.


  • Cook's Note:
  • Substitute cabbage for the snap peas if desired.

Nutrition Facts

Per Serving: 372 calories; 10.8 g fat; 51.2 g carbohydrates; 17.6 g protein; 23 mg cholesterol; 440 mg sodium. Full nutrition

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