Salmon and Italian Pasta


  • 4 - 4 oz frozen salmon fillets
  • 2 tablespoons olive oil
  • 1 lime
  • 12 oz whole grain pasta (Rotini or Penne)
  • 6 oz can of sliced olives
  • 1 red onion
  • 1 English cucumber
  • 10-15 cherry tomatoes
  • 1 cup light Italian dressing
  • 4 oz preferred cheese


  1. Preheat oven to 400˚
  2. Begin by thawing 4 frozen salmon fillets (approximately 4 oz. each) in the package by microwaving on low for 1-2 minutes. Once nearly thawed, drain and discard the liquid. Note: If using thawed/fresh fillets, then begin with step 2.
  3. Lightly coat a baking dish with olive oil and place the salmon fillets in the dish.  
  4. In a small bowl, mix 2 tbsp. olive oil with the juice and zest of one lime; then, use this mixture to coat the top of each fillet.
  5. Lightly season each fillet with a dash of salt and pepper; cover pan with foil; then, begin baking the fish. (Total cooking time will be roughly 15-18 minutes.)
  6. Bring a pot of water to a boil and cook 12 oz. of whole grain pasta (Rotini or Penne), according to package directions.
  7. While the fish and pasta are cooking, drain and rinse a 6 oz. can of sliced olives; wash and prepare the produce by dicing ½ of a red onion, slicing 1 English cucumber, and cutting 10-15 cherry tomatoes in half.
  8. Remove fish from oven and quickly drain the pasta.
  9. In a bowl toss the drained pasta with 1 cup of light Italian dressing, the vegetables and the olives; then, mix in about 4 oz. of your favorite cheese, cut into bite sized chunks.
  10. Serve by placing one fillet and ¼ of the pasta mixture on each plate. 


  • Sneak an extra serving of vegetables in by using pasta made from veggies.
  • 2-3 tbsp. of bottle of lime juice can be used in place of fresh lime.
  • Double the pasta salad recipe and serve it at your next pool or office party.
  • Try adding additional veggies, like raw asparagus and/or broccoli and using different types of cheese.
  • Make a hearty salad by topping a bed of greens with ½ cup of the pasta salad and adding 2 oz. of your favorite cooked lean protein, like grilled chicken breast.
Scroll To Top