Salmon & Edamame Pasta Salad

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Ingredients:

1 cup edamame (shelled soybeans)

1.5 c dry whole wheat pasta
4 oz salmon (fresh or canned)
1 cup finely chopped red onion
6 cups baby spinach
¼ cup chopped fresh dill
1 T plus 1 t whole grain mustard
 ¼ t salt (optional)
¼ t ground pepper
 

Cooking Directions:
 Cook pasta in boiling water 5 minutes.  Add frozen edamame and cook additional 5 minutes or until tender.  Drain and rinse with cold water.  Place in large bowl.  

If using fresh salmon, heat a non stick skillet coated with cooking spray over medium heat.  Add salmon, cook 7 minutes or until fish flakes easily, turning once. Coarsely chop salmon.  Toss with pasta. 

Heat oil in pan over medium heat.  Add onion; sauté 4 minutes or until tender.  Add spinach; cook 2 minutes or just until wilted, stirring frequently.  Add spinach and onion mix to pasta then add chopped dill, mustard, salt and pepper and toss to combine.

Serving size is one cup.  262 calories, 8 g fat, 17 g protein, 31 g carbs, 5 g fiber, & 418 mg sodium. 

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