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Level
very easy
Prep Time
15 min
Total Time
30 min
Serves
8

Ingredients

3
medium zucchini, cut into half moon slices
1½ cups
cherry tomatoes
375 mL
½ lb
green beans, trimmed
250 g
3 tbsp
olive oil, divided
45 mL
2 tsp
finely grated lemon zest
10 mL
¾ tsp
each salt and pepper, divided
4 mL
1½ lb
salmon fillet portions
750 g
1 pkg
bow-tie pasta
500 g
Vinaigrette:
⅓ cup
olive oil
75 mL
¼ cup
red wine vinegar
60 mL
3 tbsp
chopped fresh chives, divided
45 mL
2
cloves garlic, minced
½ tsp
salt
2 mL
¼ tsp
pepper
1 mL

Directions

Step 1
Toss zucchini, cherry tomatoes and green beans with 2 tbsp oil, lemon zest and ¼ 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.
Step 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.
Step 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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Nutrition Facts

Nutrition Description:
Per serving (1½ cups/375 mL):
Calories:
510
Fat:
21
Saturated Fat:
3
Carbs:
52
Fibre:
4
Sugar:
6
Cholesterol:
50 mg
Protein:
28
Sodium:
420 mg
Potassium:
0