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Directions

PREPARE salmon and pasta according to package directions. Drain pasta and transfer to a large bowl. Meanwhile, heat 1/2 tablespoon of the oil in a large skillet over medium-high heat. Add onion and garlic and cook 2 minutes. Add broccoli, carrots, red pepper and zucchini, cook 3 minutes, until crisp-tender.

REMOVE from heat, add vegetables to pasta, and toss to combine. In a small bowl, whisk together broth, vinegar, mustard, and remaining 1 tablespoon of oil. Add mixture to the pasta mixture with the olives, parsley, thyme, and oregano.

TOSS to combine and season to taste with salt and pepper. Spoon pasta salad onto plate with salmon and serve.

Recipe courtesy of Robin Miller.

Robin M says: Use seasonal fresh produce and make the dish with different vegetables year-round!

Robin M says: This also tastes great with other types of seafood, like shrimp or tilapia.

Ingredients

1 (10 oz) package SeaPak® Herb Butter Salmon

6 oz farfalle (bowtie) pasta

1 1/2 Tablespoon olive oil, divided

1/4 cup red onion, thinly sliced

1/4 cup red bell pepper, diced

1 clove garlic, minced

1 cup broccoli florets

1/2 cup baby carrots

1/2 cup diced zucchini (1 small zucchini)

1/2 cup reduced-sodium chicken broth

1 Tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1/4 cup pitted oil-cured olives

2 Tablespoons chopped fresh parsley

1 teaspoon chopped fresh thyme

1/2 teaspoon dried oregano

Salt and ground black pepper

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