Salmon Salad Recipe Ideas


  • 300g pasta – farfalle or shape of your choice
  • 320g frozen petit pois or peas
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • Sea salt and freshly ground black pepper
  • 2 tbsp finely chopped chives
  • 2 tbsp finely chopped mint
  • 200g ricotta or burrata, torn into small pieces
  • 1 x 213g tin salmon, drained


Calories columnFat columnSaturates columnSugars columnSalt column
522 per serving
26% %GDA
17g per serving
24% %GDA
3g per serving
15% %GDA
3g per serving
3% %GDA
0.70g per serving
12% %GDA


  1. Bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions.

  2. Add the petit pois or peas and return to the boil, then drain immediately.

  3. Meanwhile, pour the oil and vinegar into a serving bowl. Add salt and plenty of black pepper and whisk to combine.

  4. Add the chopped chives and mint and whisk once more.

  5. Tip the drained pasta into the oil dressing and toss to coat.

  6. Add the ricotta or burrata, and the salmon and toss once more then serve.