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Smoked Salmon Salad

Smoked Salmon Salad
Smoked Salmon Salad
This healthy recipe comes from NDSU Extension Service.


  • 1 bunch spinach
  • 8 oz. smoked salmon, skin removed
  • 4 oz. Parmesan cheese, shredded
  • 1 recipe of vinaigrette (or use bottled dressing)
  • 1 c. cooked small pasta shells or cheese-filled tortellini, cooked

Lemon Tarragon Vinaigrette

  • 1/4 c. oil (can use part olive oil)
  • 2 Tbsp. tarragon-flavored vinegar
  • 1/2 tsp. garlic, minced
  • 1 tsp. fresh tarragon, chopped
  • 1/2 tsp. Dijon mustard
  • 1/2 Tbsp. fresh lemon juice
  • Salt and pepper to taste


For vinaigrette, blend or whisk ingredients with wire whisk. Let chill overnight.

Rinse and clean the spinach and tear into bite-sized pieces. Tear the salmon into bite-sized pieces. Add chilled cooked pasta and top with Parmesan cheese. Toss with chilled vinaigrette.

Note: To decrease sodium, try using 8 oz. grilled or pan-seared salmon. Regular vinegar can be used if tarragon-flavored vinegar is not available.

Makes 4 servings.

Per Serving: about 490 calories, 26 grams (g) of fat, 25 g carbohydrate, 32 g protein and 1,200 mg sodium (with smoked salmon)

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