Lemon-Dill Salmon Pasta Salad

Ingredients:

For the salad:

• 8 oz gluten-free pasta (like brown rice, quinoa, or chickpea pasta)

• 1 can (5-6 oz) wild salmon (or 1 cooked salmon fillet)

• 1 cup cherry tomatoes, halved

• 1/2 cup cucumber, diced

• 1/4 cup red onion, finely diced

• 1/4 cup fresh dill, chopped (or 1 tbsp dried)

• 1 avocado, diced (optional)

• 2 tbsp capers (optional)

For the dressing:

• 3 tbsp olive oil

• Juice and zest of 1 lemon

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• Salt and pepper, to taste

🥣 Instructions:

1. Cook pasta according to package directions. Drain and rinse with cold water to stop cooking. Set aside to cool.

2. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice & zest, Dijon mustard, minced garlic, salt, and pepper.

3. Flake the salmon into bite-sized pieces if using a cooked fillet. If using canned, drain and break apart gently.

4. Combine ingredients: In a large bowl, mix together the cooled pasta, salmon, tomatoes, cucumber, red onion, dill, and capers.

5. Toss with dressing until well coated. Add avocado last if using, and gently fold in to avoid mashing.

6. Chill in the fridge for 15–20 minutes before serving, or serve immediately.

Notes:

• Protein Boost: Add extra cooked salmon or chickpeas.

• Storage: Keeps in the fridge for up to 2 days. Best eaten the day it's made if avocado is added.

• Dill Swap: No fresh dill? Use parsley or a mix of dried herbs (Italian blend + lemon zest works well too).