Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Salmon Nicoise Pasta Salad with Kalamata Olive-Caper Vinaigrette.

  • 2 tbsp
  • 2 cloves
  • 1 pint
    grape tomatoes
  • 1 lb
    green beans
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    Kalamata olives, pitted
  • 10 oz
    penne pasta
  • ½ medium
    red onion
  • 1 ½ lb
    salmon fillet
    black pepper
    Dijon mustard
    extra virgin olive oil
    red wine vinegar
  • 1
    Fill a large pot with water, cover, and bring to a boil.
  • 2
    Wash and dry the fresh produce.
    1 lb green beans
    1 pint grape tomatoes
    1 small bunch Italian (flat-leaf) parsley
  • 3
    Trim and discard the ends of the green beans, then cut into 2-inch pieces; transfer to a medium bowl.
  • 4
    Once the water in the pot is boiling, uncover, add salt and pasta, and stir for a few seconds. Cook until almost done, 8-10 minutes. Add green beans to the pot and cook 2-3 minutes more. Drain and rinse under cold water; set aside to cool.
    10 oz penne pasta
    2 tsp salt
  • 5
    Meanwhile, preheat a large cast iron skillet over medium-high heat.
  • 6
    Pat the salmon fillets dry with paper towels and place on a plate; season with salt and pepper on both sides.
    1 ½ lb salmon fillet
    ½ tsp salt
    ½ tsp black pepper
  • 7
    Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, place salmon, skin-side down, in the pan; cook until opaque and cooked through, 3 to 5 minutes per side. Once done, transfer to a plate to cool.
    2 tsp extra virgin olive oil
  • 8
    Combine oil, vinegar, Dijon, salt, and pepper in a salad bowl; whisk to combine.
    2 tbsp extra virgin olive oil
    ¼ cup red wine vinegar
    1 tsp Dijon mustard
    ¼ tsp salt
    ½ tsp black pepper
  • 9
    Peel and mince garlic. Roughly chop capers and olives. Transfer everything to the salad bowl; stir to combine the dressing.
    2 cloves garlic
    2 tbsp capers
    ½ cup Kalamata olives, pitted
  • 10
    Halve the grape tomatoes crosswise. Peel and thinly slice onion into half rings; add both to the bowl with the dressing.
    ½ medium red onion
  • 11
    Shave parsley leaves off the stems; discard the stems and mince the leaves; add to the bowl (reserving a small handful for garnish).
  • 12
    Remove skin from the salmon, then using a fork or your hands, flake into bite-sized pieces.
  • 13
    Add salmon, pasta, and green beans to the bowl; toss to combine the salad.
  • 14
    To serve, divide pasta salad between dishes and garnish with reserved parsley. Enjoy!