This Salmon Arugula Pasta is packed with anti-inflammatory nutrients and loaded with flavor. It’s gluten-free, dairy-free and low FODMAP to boot. It’s also insanely quick and easy to prepare. If you need a quick dinner or a make-ahead lunch, this is a great option.
Lately I’ve been trying to eat 3-4 cups of greens per day – typically spinach or lettuce. I put about a cup in my morning smoothie. So then between dinner and lunch I try to get another 2-3 cups in. The arugula in this pasta dish helps get the job done, and it’s a nice change of pace. Its peppery flavor is a nice counterpoint to the buttery, smokiness of the salmon. If arugula is too spicy for you, you could always swap it out for spinach. But I’ll take the spicy arugula any day!
This pasta is so easy to prepare, with just a handful of simple ingredients. You’ve got the gluten-free chickpea pasta, the (aforementioned) arugula, and then a dressing made from olive oil, apple cider vinegar, dijon mustard and dill. I didn’t have any fresh dill at my house, but if I did boy howdy you know I’d use that over dried dill any day. And then a sprinkle of pepper or salt to taste.
For the pasta, my go-to is gluten-free Banza Chickpea Rotini. Both my local grocery store as well Costco carry it, so it’s easy for me to find. “But wait!,” you say. “Aren’t chickpeas high FODMAP?” Great question. Monash University has tested chickpea pasta in the laboratory and has given a “green light” rating to a 1 cup serving. As long as you keep your serving size to 1 cup of pasta or less, this recipe is suitable for the elimination phase of the low FODMAP diet. (Don’t care about FODMAPs? Don’t worry about it — keep on reading!)
Oh and wait, you can’t forget the star of the show: the smoked salmon!
This already-smoked salmon is just such a handy way to get some protein and omega 3’s – not to mention tasty! They carry it at my local grocery store as well as at Costco. This recipe only calls for a 1/2 package, so there’s plenty left for another dish. I hope you enjoy this Salmon Arugula Pasta. Let me know what you thought in the comments!
Salmon Arugula Pasta
- 8 oz chickpea rotini
- 6 oz honey smoked salmon (I like the garlic & herb flavor)
- 2 c baby arugula firmly packed
- 1 Tbsp olive oil or MCT
- 2 tsp Dijon mustard
- 2 tsp apple cider vinegar or white wine vinegar
- ½ tsp dill
- Freshly cracked black pepper
- Serve with a wedge of lemon
- Boil the pasta according to package directions
- Flake the salmon into a large bowl.
- Chop the arugula.
- Combine the oil, mustard, vinegar and dill in a small bowl.
- Once the pasta is done, drain it and add it to the large bowl along with the arugula and the dressing. Combine well.
- Serve with a wedge of lemon.