Blackened Salmon Pasta Salad

Blackened salmon takes this pasta salad to another level, and the addition of fresh peppers, vegetables, and pineapple makes it even more delicious.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 689 Calories

Ingredients

• 1 (16 ounce) package penne pasta
• 1 (6 ounce) can black olives, drained
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 2 (4 ounce) salmon steaks
• 1 medium orange bell pepper, chopped
• 2 tablespoons grapeseed oil, divided
• 3 sprigs fresh thyme, leaves stripped and chopped
• 1 pinch blackened seasoning, or to taste
• 1 small head broccoli, cut into bite-sized florets
• 1 medium tomato, cored, seeded, and diced
• 0.5 cup chopped cucumber
• 0.5 cup chopped yellow onion
• 0.5 cup mayonnaise, or to taste
• 0.5 cup crushed pineapple
• 6 Brussels sprouts, thinly sliced
• 4 banana peppers, seeded and sliced
• 0.5 cup red wine and vinegar salad dressing

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Step 2

Combine drained pasta, pineapple, cucumber, onion, olives, broccoli, Brussels sprouts, banana peppers, bell peppers, tomato, and thyme in a large bowl. Mix well. Mix in mayonnaise and salad dressing, adjusting to taste. Flake the salmon and gently fold into the pasta salad.

Step 3

Pat salmon dry with paper towels. Coat lightly with 1 tablespoon grapeseed oil. Season with blackened seasoning.

Step 4

Heat remaining grapeseed oil in a cast-iron skillet over medium heat until it starts to smoke. Be sure to turn on your oven vent. Put salmon in the skillet and cook until it flakes easily with a fork, 4 to 4 1/2 minutes on each side (turning only to flip to the other side). Set salmon aside and let cool while you mix up the pasta salad.