Nothing speaks to me of spring like a salmon salad. It’s light and pretty and herby, and when you add pasta it becomes a real meal.

It’s also quite portable, so you’ll want to think of this when you’re envisioning lunch at your desk the next day, or when you’re invited to a potluck event. And talk about easy to make. Poach the salmon. Boil the pasta. Puree dressing. Dump everything together and you’re good.

I speed-chill the salmon by popping it in the freezer for a few minutes. But if you have more time, you certainly could poach the salmon the night before and refrigerate it until ready.

Likewise, the pasta also could be cooled briefly in the freezer, spread in an even layer on a rimmed baking sheet (or similarly prepped the day before).

Some people really, really love cilantro, and some people really, really hate it. It’s actually a genetic thing. For some people it tastes soapy or otherwise unpleasant.

So this recipe — with its creamy cilantro dressing — clearly is for the lovers, and not the dish to make if you’re not sure about your audience.

I love it (obviously, I guess) and I love this dressing. But if you’d rather lose the cilantro, feel free to substitute fresh basil.

PASTA SALAD WITH SALMON AND CREAMY CILANTRO DRESSING

2-pound salmon fillet, bones removed

Kosher salt

1 pound cavatelli or elbow pasta

>> Cilantro sauce:

1 cup fresh cilantro leaves, plus extra for garnish

1/4 cup minced shallots

1 teaspoon Dijon mustard

1/2 cup mayonnaise

1/4 cup plain Greek yogurt (or another 1/4 cup mayonnaise)

2 tablespoons heavy cream

Pinch cayenne pepper

Salt and pepper, to taste

Set salmon in large saute pan. If necessary, cut salmon into 2 pieces. Add enough cold water to just cover. Season with 2 teaspoons salt, then bring to a boil. Immediately turn off heat, cover pot and let salmon sit 10 minutes.

Transfer to a plate and set in freezer to cool.

Meanwhile, bring large pot of salted water to a boil. Add pasta and cook according to package directions; drain. Rinse under cold water and set aside to drain.

To make sauce: In food processor or blender combine all sauce ingredients. Puree until smooth, then season with salt and pepper.

When salmon is chilled, remove skin, if necessary, and break flesh into bite-size chunks.

In large bowl, combine pasta, cilantro sauce and salmon, then toss gently to combine. Garnish with additional cilantro leaves. Serves 6.

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Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at themom100.com/about-katie-workman/