Ingredients
- 3 lbs. Salmon fillets 1″ thick cut into 9 pieces
- 2 lbs. fettuccine
- 4 tbsp. EVOO
- 6 cups of fresh spinach
- 3 each red & yellow sweet peppers (quartered lengthwise)
- Balsamic vinaigrette salad dressing
- Salt and pepper to taste
Directions
Brush salmon and peppers with EVOO and season with salt and pepper.
Grill and turn over once, grill peppers.
Meanwhile cook pasta in salted water.
Wilt spinach is large sauté’ pan in EVOO, lightly salt.
Toss pasta, spinach and peppers in dressing and place in bowls or onto platter.
Top with grilled salmon and serve.
