Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"Almost anything is edible with a dab of French mustard on it."
-Nigel Slater, Food Writer

The refrigerator light goes on...

Fresh salmon makes a perfect base for a pasta salad and this one is no exception. You can use canned salmon (drain well) and this will be a terrific recipe. Fold the salmon in at the last minute so that it doesn't break up too much.

Roasting the salmon instead of poaching adds a nice flavor that goes well with the mustard and tarragon. There are a lot of variations on this and you could use fresh dill along with some lemon and Dijon mustard or fresh basil with a tablespoon of tomato paste.

Almost any pasta shape will work with this salad such as fusilli, bow ties or shells.


Salmon Salad with Mustard and Peas

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes | Chilling time: 60 minutes

This recipe can easily be multiplied and keeps well, refrigerated, for 4-5 days.

Salmon Salad with Mustard and Peas


3 quarts water
4 ounces whole wheat or gluten free elbows
8 ounces salmon (remove skin and cut into 2 filets)
1/4 cup nonfat Greek yogurt
2 Tbsp. coarse ground mustard
1 cup frozen peas (thawed)
2 large ribs celery (diced)
1/8 tsp. dried tarragon
1/8 tsp. salt
2 large green onions (sliced thinly crosswise)

Place a large skillet in the oven and preheat to 325°F.

Place the water in a large stock pot over high heat.

When the water boils add the pasta and cook according to package directions until the pasta is just done. The pasta should be just slightly chewy.

When the pasta is done, drain and rinse quickly with cool water and place in the refrigerator.

When the pan is hot add the salmon.

Roast the salmon for about 8 minutes and turn.

Roast for another 8 minutes and remove from the oven. Set aside to cool and then chill in the refrigerator.

When chilled, flake the salmon and place in a bowl with the yogurt, mustard, peas, celery, tarragon, salt, and green onions.

Fold together gently until well blended.


Nutrition Facts

Serving size: about 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 532 Calories from Fat 153
% Daily Value
Total Fat 17g 22%
    Saturated Fat 4g 17%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 64mg 22%
Sodium 526mg 23%
Total Carbohydrates 56g 20%
    Dietary Fiber 11g 37%
    Sugars 7g
Protein 38g
Vitamin K 90mcg