Salad Grilled Vegetable and Salmon Bow Tie Pasta

8
Medium
Dinner

Characteristics

Without nuts Under 30 minutes

Nutritional Facts Per Serving

510
Calories
28 g
Protein
52 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 510
  • Lipides 21 g
    • Saturated fat  3 g
  • Cholesterol 50 mg
  • Sodium  420 mg
  • Carbs 52 g
    • fiber  4 g
    • Sugar  6 g
  • Protein 28 g

Ingredients

  • 3 medium zucchini, cut into half moon slices
  • 1 1/2 cups (375 mL) cherry tomatoes
  • 1/2 lb (250 g) green beans, trimmed
  • 3 tbsp (45 mL) olive oil, divided
  • 2 tsp (10 mL) finely grated lemon zest
  • 3/4 tsp (4 mL) each salt and pepper, divided
  • 1 1/2 lb (750 g) salmon fillet portions
  • 1 pkg (500 g) bow-tie pasta
  • 1/3 cup (75 mL) olive oil
  • 1/4 cup (60 mL) red wine vinegar
  • 3 tbsp (45 mL) chopped fresh chives, divided
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper

Method

  1. Toss zucchini, cherry tomatoes and green beans with 2 tbsp oil, lemon zest and 1/4 tsp each salt and pepper. Place half the mixture in center of a large sheet of heavy-duty foil. Bring edges of foil together to create a tightly sealed packet. Repeat with remaining vegetables. Brush salmon with remaining oil and season with remaining salt and pepper. 
  2. Place vegetable packets on preheated medium-high grill, cook, covered, for 10 to 15 min. or until vegetables are tender-crisp. Grill salmon for 4 to 5 min. per side or until just cooked through.
  3. Meanwhile cook pasta according to package directions and drain. In a bowl, make vinaigrette by whisking together olive oil, red wine vinegar, 2 tbsp chives, garlic, salt and pepper. Toss pasta with vegetables and vinaigrette. Flake salmon into pasta mixture. Toss gently to combine. Garnish with remaining chives. 

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