Alright, there was still a lovely piece of baked salmon leftover from Tuesday night. So this is what I did tonight for dinner.

Baked Salmon-Pasta Salad

Cook desired amount of whole-grain pasta in boiling water according to package directions – probably about 8 minutes. Drain well.

While the pasta cooks, pull out fresh veggie ingredients for this salmon salad. Rinse and chop or dice – I used yellow bell pepper, red onion and celery. And of course, the leftover salmon was just flaked with a fork (so tender).

Drain pasta and place in large serving bowl. Add salmon and veggies.

Toss with desired seasonings and dressing.  I added Mrs. Dash No-Salt lemon-pepper seasoning, and Italian dressing.

I served the salmon salad over a bed of colorful mixed greens. Round 3 for the baked salmon was wonderful! AND, there is enough left over for yet another meal. This will be great for Friday night when we arrive home pooped from a busy work week. No cooking required.

Nutrition Note: Just read an interesting study about certain nutrients that seem to protect the brain from age-related shrinkage, and omega-3 fatty acid food sources are at the top of the protective list. And what is the best source of omega-3 fatty acids??? Yup. Colorful fish like salmon, tuna, sardines and trout. Also flaxseed and walnuts!