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Baked Salmon and Easy Pasta Salad

Course: Salad


  • 44 ounce (113g) boneless salmon fillets
  • 1 box 8 ounces (227g) Chickapea Pasta shells
  • 2 cloves garlic, sliced
  • 11/2 cups (223g) grapes tomatoes, halved
  • 11/2 cups (223g) zucchini, sliced thinly
  • 2 spring onions, chopped. Use all of it.
  • 2 lemons, for juice and garnish
  • handful parsley, dill and basil
  • 2 tbsp (30mL) freshly squeezed lemon juice
  • 2 tbsp (30mL) extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 cup (150g) feta or goat cheese for topping


  • Preheat oven to 400 F.
  • Place salmon on parchment paper on baking sheet. Salt and pepper to taste and drizzle with extra virgin olive oil. Let sit for a few minutes while you prepare the salad.
  • Cook pasta according to directions, drain and rinse.
  • In a large bowl, add, garlic, grape tomatoes, zucchini, spring onions, basil and parsley.
  • In a small bowl, combine dressing ingredients and mix well. Add to vegetables and toss lightly.
  • Place baking sheet with salmon in oven for 8-10 minutes depending on thickness of fillets.
  • Prepare each plate with a serving of salad and top with salmon a slice of lemon, fresh dill and remaining parsley and basil.
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