1 pound salmon fillet, cut into four pieces
2 red bell peppers, sliced
1 zucchini, sliced
1 yellow summer squash, sliced
2 cups rotini pasta
3 cups mixed salad greens
1 tablespoon fresh dill, chopped
1 cup honey mustard salad dressing (more if desired)

Prepare and heat grill. Brush salmon with 2 tablespoons of the honey mustard dressing and place on hot grill. Toss bell peppers, zucchini, summer squash with 1 tablespoon of dressing and place in a grill basket. Close cover and grill salmon and vegetables four to six inches from medium coals for 10 to 15 minutes, shaking grill basket and turning salmon once, until salmon flakes easily with fork and vegetables are crisp tender.

While salmon cooks, prepare pasta as directed on package and drain well. Mix pasta and 1/4 cup dressing. Add grilled vegetables when cooked and toss to coat.

Arrange salad greens on four plates. Top with pasta and vegetable mixture, then salmon. Drizzle with remaining salad dressing and sprinkle with dill.

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