Salmon And Edamame Pasta Salad

• 1 1/2 cups uncooked farfalle pasta (about 4 ounces bow tie pasta)
• 2/3 cup shelled edamame
• cooking spray
• 1 (4 ounce) salmon fillets, skinned
• 2 teaspoons olive oil
• 1 cup finely chopped red onion
• 4 ounces Baby Spinach (about 6 cups)
• 1/4 cup chopped fresh dill
• 4 teaspoons whole-grain Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

1. Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
2. Drain and place in a large bowl.
3. Heat a nonstick skillet coated with cooking spray over medium-high heat.
4. Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
5. Heat oil in pan over medium-high heat. Add onion; saute 4 minutes or until tender.
6. Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.

pasta, shelled edamame, cooking spray, salmon, olive oil, red onion, dill, wholegrain, salt, fresh ground black pepper

Taken from www.food.com/recipe/salmon-and-edamame-pasta-salad-300141 (may not work)