Ingredients
4
4 servings
- •½ (16 ounce) package large shell pasta
- •1 tablespoon lemon-infused olive oil
- •1 tablespoon finely minced shallot
- •2 teaspoons lemon juice
- •2 teaspoons capers
- •1 ½ teaspoons chopped fresh dill
- •1 lemon, zested
- •1 teaspoon minced garlic
- •salt and ground black pepper to taste
- •½ pound cooked salmon fillet, flaked
- •1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)
Instructions
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
- Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.
- Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 368
- Carbohydrate: 44g
- Fat: 12g
- Fiber: 2g
- Protein: 21g
- Sugar: 2g
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