This Smoked Salmon Salad with creamy goat cheese makes the perfect healthy, light lunch or dinner. Not to mention it’s super simple!
Hi friends! I am back from a work-free, family-filled week in San Antonio and now that we are officially out of Thanksgiving leftovers it’s time to lighten things up.
I was craving this dish even though I had never made it before and boy was it tasty! One thing I really miss about the Pacific Northwest is the fresh fish! The stores here in our small town don’t have much at all and I am missing my seafood in a big way. I saw this little piece of smoked salmon and it called my name.
The nice thing about this quick-fix dish is that the salmon is already cooked, unless of course you want to smoke the salmon yourself. Did I ever tell you my husband built a smoker? He finished it before our son’s birthday in October so I think I need to find some fresh salmon for him to smoke!
But anyhow, if you use the smoked salmon all you really need to “cook” is the pasta. Then you’ll just make the dressing and toss it with whatever veggies you like. I used a spinach and arugula mix, some cherry tomatoes and fresh goat cheese. I wanted to keep it simple and that’s all it really needed! The goat cheese paired with the smoked salmon is just heavenly! You’ve got to try it.
Make sure to use a nice chunk of hot-smoked smoked salmon, not the thin salt-cured type (aka lox, not that there is anything wrong with it) but SO much great flavor in the hot-smoked one. I would look for it near your packaged salmon or sometimes it’s next to the healthier lunch meats if you have a section like that (with the nitrate-free ones).
Smoked salmon is a little high in sodium (about 560 mg per 2 ounce piece) but if you are eating just half the portion of fish at a time it’s fine. There is not much salt in the dish otherwise. And 2 ounces goes a long way with this smoked salmon because it has so much flavor.
Just using a small portion of pasta balances out this dish (because must have carbs), but you could sub another grain like quinoa or couscous if you’d like.
And speaking of healthy eating, the next round of my 6 Week Weight Loss Course will start the second week in January. If you need to lose at least 5 pounds and want the accountability this course is for you. I have the 10% off rate still in there from Cyber Monday but the sale will end tomorrow and will go back to the regular price.
You are getting 6 weeks of nutrition info, tips and acceptability from a Registered Dietitian for the price that a lot of RDs charge for one visit. The ladies were super successful in round one and I can’t wait to do it again! Who wants to join me?
- 4 ounces smoked salmon
- 2 cups cooked pasta (I used gluten free rice/quinoa blend, about 1 cup uncooked)
- ½ cup halved cherry tomatoes
- 4 cups spinach/arugula mix
- 2 ounces goat cheese
- For the dressing:
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- ½ teaspoon agave
- ⅛ teaspoon black pepper
- pinch of salt
- Cook pasta according to package instructions. While that cooks, whisk together your dressing ingredients in a small bowl. Toss cooled pasta with spinach/arugula mix, cherry tomatoes and dressing. Add salmon and top with goat cheese. Serve or refrigerate.