Salmon Niçoise Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (1-pound) salmon fillet |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 teaspoons olive oil |
8 ounces (2 1/2 cups) shell or other short pasta |
6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon anchovy paste (optional) |
1 garlic clove, chopped |
1/2 teaspoon dijon mustard |
1 cup cherry or grape tomatoes, halved |
1/3 cup niçoise or kalamata olives, pitted and halved |
1/4 cup thinly sliced red onion |
1/4 cup chopped fresh italian parsley |
3 tablespoons capers, drained |
Directions:
1. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.
2. Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.
3. Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.
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