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Salmon Pasta Salad with Dill

salmon salad

You can save time and use a high quality canned salmon in this salad.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


For Salmon

  • 1/2 pound salmon fillet
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper

For Salad

  • 2 cups cooked ziti
  • 1 cup frozen peas, thawed
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried
  • 1 tablespoon mayonnaise
  • 1 tablespoon capers, drained
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon garlic powder


Preheat oven to 350° F. Grease a rimmed sheet pan.
To prepare salmon: Place salmon on the prepared pan; season with salt and pepper to taste.
Bake until cooked through and flaky, about 20 to 25 minutes.  Let cool slightly before flaking into bite-size chunks.
To prepare salad: In a large bowl, combine all ingredients, including salmon, and toss to combine and coat well. Can be served warm or cold.

As published in Joy of Kosher with Jamie Geller (Purim 2012) - Subscribe Now