Roasted salmon, colorful vegetables, sweet corn, and short pasta are tossed with cilantro and a fresh lime vinaigrette seasoned with cumin, smoked paprika, and garlic. Served cool or at room temperature, this substantial pasta salad makes a flavorful lunch, dinner, or make-ahead meal.
Serves: 6 | Prep Time: 30 minutes | Cook Time: 25 minutes | Chilling Time: 1 hour | Total Time: Approximately 1 hour 55 minutes
Why You’ll Love This Recipe
Roasting the salmon and vegetables keeps preparation manageable.
Lime, cilantro, cumin, and smoked paprika provide bold Southwestern flavor.
Salmon makes the pasta salad substantial enough for a complete meal.
Corn, peppers, zucchini, and asparagus add color and texture.
Most of the components may be prepared ahead.
Ingredients
For the Salmon
1 pound skinless salmon fillet
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
For the Roasted Vegetables
1 medium zucchini, cut into ½-inch pieces
1 red bell pepper, cut into ½-inch pieces
1 yellow bell pepper, cut into ½-inch pieces
8 ounces asparagus, tough ends removed and cut into 1½-inch pieces
1 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
For the Pasta Salad
12 ounces short pasta, such as rotini, fusilli, radiatori, or small shells
1½ cups corn kernels, fresh or frozen
3 scallions, thinly sliced
½ cup loosely packed fresh cilantro leaves, chopped
Lime wedges, for serving
For the Lime-Cilantro Vinaigrette
¼ cup freshly squeezed lime juice
1 teaspoon finely grated lime zest
1 small garlic clove, finely minced or grated
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper, optional
⅓ cup olive oil
2 tablespoons finely chopped fresh cilantro
Instructions
1. Prepare the Oven and Salmon
Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
Pat the salmon dry and place it on one prepared baking sheet.
Combine the olive oil, lime juice, cumin, garlic powder, smoked paprika, and black pepper. Brush the mixture evenly over the salmon.
2. Prepare the Vegetables
Place the zucchini, bell peppers, and asparagus on the second baking sheet.
Add the olive oil, cumin, smoked paprika, and black pepper. Toss to coat and spread the vegetables into a single layer.
3. Roast the Salmon and Vegetables
Place both baking sheets in the oven.
Roast the salmon for 10–15 minutes, depending on its thickness, until it reaches 145°F at the thickest point. Roast the vegetables for 18–25 minutes, stirring once, until tender and lightly browned.
Begin checking the asparagus after 12 minutes and remove it early if necessary. Let the salmon and vegetables cool.
4. Prepare the Vinaigrette
Combine the lime juice, lime zest, garlic, cumin, smoked paprika, black pepper, and optional crushed red pepper.
Gradually whisk in the olive oil, then stir in the chopped cilantro. Reserve approximately 2 tablespoons for serving.
5. Cook the Pasta and Corn
Cook the pasta according to the package directions until just tender.
Add frozen corn during the final 2 minutes of cooking or fresh corn during the final 3 minutes.
Drain thoroughly and transfer the pasta and corn to a large mixing bowl. Toss with approximately 2 tablespoons of the vinaigrette and let cool for 10 minutes.
6. Assemble and Chill
Flake the cooled salmon into substantial bite-size pieces, checking for and removing any pin bones.
Add the roasted vegetables, scallions, and chopped cilantro to the pasta and corn. Pour in the remaining vinaigrette and toss gently.
Fold in the salmon last, taking care to preserve the larger pieces.
Cover and refrigerate for at least 1 hour.
7. Finish and Serve
Remove the salad from the refrigerator 15–20 minutes before serving.
Drizzle with the reserved vinaigrette and fold gently. Taste and add additional lime juice, black pepper, cilantro, or crushed red pepper if desired.
Serve with lime wedges.
Cook’s Note
Use a center-cut salmon fillet of even thickness and remove it from the oven as soon as it reaches 145°F.
Choose a short pasta with ridges or curves that will hold the vinaigrette, and cook it only until just tender.
Cut the vegetables into similar-size pieces and spread them in a single layer so they roast evenly.
Reserve part of the vinaigrette because the pasta will absorb dressing as it chills.
Make Ahead
The salmon, roasted vegetables, pasta, corn, and vinaigrette may be prepared up to 1 day ahead and refrigerated separately.
For the best texture, combine the pasta, corn, vegetables, scallions, and most of the vinaigrette several hours before serving. Fold in the salmon, cilantro, and reserved vinaigrette shortly before serving.
Storage
Refrigerate leftovers promptly in an airtight container for up to 2 days. Let the salad stand at room temperature for approximately 15 minutes before serving, then refresh it with lime juice, cilantro, or black pepper if needed.
Freezing is not recommended because the pasta and vegetables may soften and the salmon may become dry.
Complete the Meal
Serve Southwestern Salmon Pasta Salad with Summer Garden Gazpacho, then finish with Almond Shortcakes with Balsamic Strawberries for a fresh summer meal.