Name: Lemony Mediterranean Pasta with Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 8 ounces Andean Dream Organic Macaroni Pasta; 3 tablespoons olive oil, divided + more for serving; 1-pound skin-on salmon filets; 1 1/4 teaspoons coarse salt, divided; 3/4 teaspoon freshly cracked black pepper, divided; 1 medium zucchini, diced; 2 pints cherry tomatoes, halved; 3-4 cloves garlic, peeled and minced; 1 teaspoon dried oregano leaves; 1/2 teaspoon Herbes de Provence or Italian seasoning; 1/4 teaspoon crushed red pepper flakes; 3 cups fresh baby spinach and/or arugula; Small handful fresh basil or parsley, roughly chopped; Zest and juice of 1 medium lemon + more for serving; 1/2 cup pitted Kalamata olives, halved; 1/2 cup crumbled feta cheese

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his recipe is a collaboration with Andean Dream. All views are my own.

Bright and flavorful, this Lemony Mediterranean Pasta with Salmon features tender cherry tomatoes, zucchini, tangy kalamata olives, creamy feta, and fresh herbs, all tossed in a zesty lemon sauce for a light yet satisfying dish.

An overhead shot of a pan of lemony pasta with Mediterranean vegetables and herbs and pan-seared salmon on top.

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Featured Ingredients

Pasta: Use any shaped pasta you have on hand. I used Andean Dream Organic Macaroni Pasta.
Salmon: Fresh or frozen salmon works well (if using salmon, be sure to thaw completely before cooking. I suggest patting it dry so it can get a nice sear on it in the pan.
Vegetables: Zucchini and cherry tomatoes make a nice, colorful combination.
Lemon: The zest and juice for the most natural, fresh lemon flavor.
Herbs and seasonings: Fresh basil or parsley and dried oregano and Herbes de Provence or Italian seasoning.
Olives: Pitted Kalamata are perfect in this dish.
Feta: Crumbly feta adds a briny richness to the finished pasta.

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve ½ cup pasta water; discard remaining pasta water.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add salmon filets, skin-side down. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
Cook 4-5 minutes per side or until salmon starts to fall apart when gently pushed with the back of a fork (or reaches an internal temperature of 145 degrees F). Remove to a plate; set aside.
Add remaining 1 tablespoon olive oil to the skillet over medium heat. Add zucchini and tomatoes; sauté 3-4 minutes or until slightly soft, stirring occasionally.
Add garlic, remaining ¾ teaspoon salt, remaining ½ teaspoon black pepper, dried oregano, Herbes de Provence or Italian seasoning and red pepper flakes; sauté another 30-60 seconds or until fragrant.
Stir in pasta water, spinach or arugula, basil or parsley and lemon zest and juice; cook 1-2 minute(s) or until the greens are slightly wilted. Stir in cooked macaroni.
Top with olives and crumbled feta.
Serve with cooked salmon filets. Serve with a drizzle of olive oil and a squeeze of fresh lemon juice, if desired.

A side shot of a skillet of Mediterranean pasta with salmon, vegetables and herbs.

Recipe Substitutions and Alterations

For the pasta: Use any shaped pasta you’d like, such as farfalle, fusilli, penne, ziti, ditilini or orzo.
- You could also swap for cooked rice.
For the salmon: You could swap with chicken breast, Greek-style chicken or lamb meatballs or shrimp.
For the vegetables: Use any vegetables you have on hand, such as bell peppers, red onion, mushrooms, any dark-leafy greens or yellow squash.
For the herbs and seasonings: Try with fresh oregano and dill.
- Alter/omit any of the other seasonings in the dish to fit your taste (for example, leave off the red pepper flakes if you don’t like spicy food).

Nutrition Considerations

To make this gluten-free: Use gluten-free pasta (such as Andean Dream).
- Be sure all ingredients you choose are gluten-free.
To make this dairy-free: Skip the feta cheese. Use a dairy-free feta cheese alternative, if desired.
To make this vegetarian: Skip the salmon.
- Eat it as-is or add chickpeas or tofu for protein.
To make this vegan: Skip the salmon and feta cheese.
- Eat it as-is or add chickpeas or tofu for protein.
To make this nut-free: There are not nuts in this dish.
- Be sure all ingredients you choose are nut-free.
To make this egg-free: This dish does not contain eggs.

A close-up overhead shot of a pot of lemon pasta with salmon and vegetables.

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Mediterranean recipes to add to your menu:

Mediterranean Kale Salad
Mediterranean Yellow (Turmeric) Rice
Olive Hummus
Mediterranean Flatbread Pizza
Mediterranean Tabouli with Poached Eggs
Greek Salad with Feta Vinaigrette
Mediterranean Chickpea and Tuna Salad
Heirloom Tomato Pizza