Flaky salmon, crisp tender green beans, crunchy pistachios, and a zippy vinaigrette come together for the perfect flavor combo. Salmon and green bean pasta salad is the ultimate summer meal!
Salmon:
-
2
6 oz. Salmon Filets
-
Salt & Pepper
-
Olive Oil
Pasta Salad:
-
Salt
-
12
oz.
¾ lb. Gemelli Pasta
-
8
oz.
Haricot Vert (French Green Beans),
cut into bite-sized pieces
-
½
Cup
Shelled Pistachios,
roughly chopped
-
½
Cup
Shaved Parmesan Cheese,
plus extra for garnish
Champagne Vinaigrette:
-
¼
Cup
Champagne Vinegar
-
Zest & Juice of 1 Lemon
-
1
Tablespoon
Fresh Dill
-
1
Large Shallot,
thinly sliced
-
½
Cup
Extra-Virgin Olive Oil
-
Salt & Pepper
-
Season the salmon filets with salt and pepper and cook using preferred method (stove top, grill pan, oven, etc.) until fish is opaque and flakes easily. I use a grill pan and cook for about 3-5 minutes per side depending on thickness.
-
Set the salmon aside to cool and then flake into bite-sized pieces.
-
Meanwhile, bring a large pot of water to a boil and add a few large pinches of salt and then the pasta. Cook the pasta according to the package, but adding 1 minute past al dente. During that last minute of cooking add the green beans into the pot with the pasta. Drain and rinse with cool water.
-
Toss the cooled pasta with the pistachios, parmesan, and cooled salmon pieces.
-
Make the vinaigrette by adding all of the ingredients to a jar with a tight-fitting lid and shake to combine.
-
Pour the dressing over the pasta salad and toss well to combine. Serve the pasta salad with extra parmesan cheese and enjoy!