Ginger Salmon Pasta Salad

Prep Time

35 Min.

Ready In

35 Min.

Servings

6 Servings

Print Recipe

2 tablespoons low sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

2 tablespoons olive oil

1/2 teaspoon ground ginger or 1 ½ teaspoons fresh minced ginger

1/2 teaspoon garlic powder

Pinch crushed red chili flakes (optional)

2 (6 oz.) salmon fillets

1 cup frozen edamame beans, thawed and drained

1/2 cup sliced red onion

1 cup sliced carrots

Fresh basil leaves for garnish (optional)

Pour pasta (from Suddenly Salad box) into a 3-quart saucepan ⅔ full of boiling water. Gently boil uncovered for 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water and drain well.
Preheat oven to 350°F and line a large baking sheet with parchment paper or aluminum foil.
In a large bowl, whisk together seasoning (from Suddenly Salad box), soy sauce, honey, sesame oil, olive oil, ginger, garlic, and pepper flakes to make the dressing.
Cut salmon fillets into bite-sized pieces and place on the prepared baking sheet. Remove 2 tablespoons of dressing, drizzle over the salmon, and toss to coat.
Spread the salmon pieces out in an even layer, place the baking sheet in the oven, and bake for 10 minutes or until the salmon is cooked through. Remove from the oven and set aside to cool.
Add the pasta, cooled salmon, edamame beans, onions, and carrots to the bowl with the remaining dressing; toss to gently coat. Serve immediately, or cover and refrigerate until serving. Garnish with fresh basil leaves (optional).

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