Serves 2
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The inclusion of high-protein salmon will make this salad a satisfying meal when topped off with a generous serving of pasta. Everything is good in moderation, especially when you need something for a boost of energy. If you’re hesitant, just remember salmon is weight loss friendly!


  • 1 cup (150 g) spiral pasta, or pasta of choice
  • 170 g asparagus, trimmed, chopped coarsely
  • 2 tbsps low-fat ricotta cheese
  • 1 tsp lemon rind, grated finely
  • ¼ cup (60 ml) lemon juice
  • 1 clove garlic, crushed
  • 1 small red capsicum (150 g), sliced thinly
  • ⅓ cup fresh flat-leaf parsley, chopped coarsely
  • 2 green onions, sliced thinly
  • 210 g can pink salmon in springwater, drained, flaked
Cook pasta in medium saucepan of boiling water, uncovered, until just tender. Add asparagus; cook 1 min. Drain.
Meanwhile, combine cheese, rind, juice and garlic in large bowl.
Add pasta and asparagus to cheese mixture with remaining ingredients; toss gently to combine.

Photo: bauersyndication.com.au

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