Ingredients
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1 1/2 cups uncooked farfalle pasta (about 4 ounces bow tie pasta)
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2/3 cup shelled edamame
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cooking spray
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1 (4 ounce) salmon fillets, skinned
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2 teaspoons olive oil
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1 cup finely chopped red onion
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4 ounces Baby Spinach (about 6 cups)
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1/4 cup chopped fresh dill
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4 teaspoons whole-grain Dijon mustard
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
Instructions
- Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
- Drain and place in a large bowl.
- Heat a nonstick skillet coated with cooking spray over medium-high heat.
- Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
- Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender.
- Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.