- Servings: 4
|1 lb||Salmon Fillet, skin on; cut into 4 four ounce|
|Steaks; Rinse & Dry Salmon With a Paper Towel|
|1 tsp||Old Bay Seasoning|
|2 cups||Fresh Spinach, chopped|
|1 cup||Fresh Sliced Mushrooms, or marinated mushrooms, drained|
|1||Large Tomato, chopped|
|8 oz pkg||Angel Hair Wheat Pasta|
|2 Tbsp||Olive Oil|
|1 tsp||Dried Basil|
|1 tsp||Garlic Powder|
|¼ cup||Freshly Grated Parmesan Cheese|
Pre-heat grill. Spray skin side of salmon with cooking spray. Lay salmon skin side down in shallow baking dish. In a small mixing bowl, blend honey and Old Bay Seasoning. Coat salmon with honey mixture; cover and refrigerate. Combine spinach, mushrooms, and tomato; set aside. In a large pot prepare pasta per instructions on box; drain. While pasta is cooking, place the salmon skin side down on the grill over medium heat and cook for 8 to 10 minutes. In a large dish toss together pasta, olive oil, basil, and garlic powder. Add the spinach, mushrooms and tomato; toss to combine. Plate the salmon and pasta. Sprinkle pasta with grated parmesan cheese and serve.
Variation: chop the grilled salmon and toss in with the pasta, also really tasty!