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Salmon Arugula Pasta
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5 from 2 votes

Salmon Arugula Pasta

This gluten-free, dairy-free pasta is packed with flavor - smoky, succulent salmon, tangy lemon and dijon, and spicy aurugla.
Prep Time5 minutes
Cook Time10 minutes
Total Time14 minutes
Course: Main Course
Cuisine: American
Keyword: anti-inflammatory, pasta, salmon
Dietary Preference: Anti-Inflammatory, Dairy-Free, Gluten-Free, Low FODMAP, Low Glycemic
Servings: 4
Calories: 274kcal

Ingredients

  • 8 oz chickpea rotini
  • 6 oz honey smoked salmon (I like the garlic & herb flavor)
  • 2 c baby arugula firmly packed
  • 1 Tbsp olive oil or MCT
  • 2 tsp Dijon mustard
  • 2 tsp apple cider vinegar or white wine vinegar
  • ½ tsp dill
  • Freshly cracked black pepper
  • Serve with a wedge of lemon

Instructions

  • Boil the pasta according to package directions
  • Flake the salmon into a large bowl.
  • Chop the arugula.
  • Combine the oil, mustard, vinegar and dill in a small bowl.
  • Once the pasta is done, drain it and add it to the large bowl along with the arugula and the dressing. Combine well.
  • Serve with a wedge of lemon.

Nutrition

Calories: 274kcal | Carbohydrates: 32g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 423mg | Potassium: 117mg | Fiber: 8g | Sugar: 5g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 6mg