This salmon pasta salad recipe pairs tender, flavorful salmon chunks with broccoli in a creamy, savory sauce. It works well as a main course or side dish!
Cook the pasta to al dente according to package directions. During the last 2 minutes of cooking, add the broccoli to cook along with pasta, and then drain and cool completely.
For the poached salmon, put the yellow onion, garlic, dill sprigs, bay leaf, salt, and black pepper in a small skillet with a lid. Add enough water to coat the bottom of the skillet by about 1 inch. Bring the water up to a gentle boil, and then add the salmon and turn heat down to a gentle simmer. Cover skillet and cook until the salmon is opaque and flakes easily with a fork, about 5 minutes, being careful not to overcook. Transfer the salmon to a paper towel-lined plate to drain water, let it cool, and then cut or flake it into large bite-sized pieces.
Add the red onion, dill, capers, Green yogurt, mayo, lemon juice, Dijon mustard, salt, and black pepper to a large bowl, and stir to combine. Stir in the pasta and broccoli, and then gently fold in the salmon so you don’t break it up too much.
Taste and season with additional salt and pepper as desired. If you have the time, chill the pasta salad for 30 minutes before serving. To serve, sprinkle the black sesame seeds on top.
Notes
Recipe Yield: This recipe makes enough to serve 6 as a side dish or 3 as a main course.
Storage: Store this pasta salad covered in the fridge for up to 3 days.
Other Vegetables That You Can Add: Thawed and drained frozen green peas, chopped red bell pepper, diced carrot, and/or sliced celery all go really well in this salad.