Roasted Salmon Pasta Salad
- 2 salmon fillets with skin removed
- 4-5 tablespoons extra virgin olive oil, divided
- 2 bunches of dill (about 2 handfuls), chopped
- Salt and pepper
- 8 ounces elbow macaroni (about half a box)
- 3 celery stalks, split in half lengthwise, then sliced thinly in the other direction
- 1 Fresno red chile, sliced thinly, discarding the stalk end that contains the majority of the seeds
- ¾ cup cooked peas, room temperature
- 1 full tablespoon mayonnaise
- Juice of 1 large lemon
Heat oven to 400 F. Place both salmon fillets in a baking dish and add 2 tablespoons olive oil, 1 bunch of chopped dill, salt, and pepper. Rub oil mixture all over and under the salmon. Rubbing it underneath will keep it from sticking once it’s cooked.
Roast for 20 minutes. Remove from oven, place in a large bowl and, using a fork, break the salmon apart into small pieces. Let cool in the fridge.
Bring a large pot of water to a boil. Add plenty of salt and give it a stir. Then add the pasta.
Cook according to package directions until pasta is al dente, then drain and rinse with cool water to stop the cooking process.
In the bowl with the salmon, add another chopped bunch of dill, celery, the Fresno red chile, peas, the remaining 2-3 tablespoons of olive oil, mayonnaise and lemon juice. Season with salt and pepper to taste.
Fold in the pasta and serve.