Grilled Salmon Penne Salad with Raspberry Vinaigrette

Grilled Salmon Penne Salad with Raspberry Vinaigrette

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Rated: 1
  • Makes: 4 servings
  • Prep 30 mins
  • Chill 2 hrs to 4 hrs
  • Broil 4 mins to 6 mins per 1/2-inch thickness


  • 1 8 - 10 - ounce fresh or frozen skinless, boneless salmon fillet or other fish fillet
  • 1/4 cup raspberry vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey mustard
  • 2 teaspoons sugar
  • 1 clove garlic, minced
  • 1/4 teaspoon coarsely ground black pepper
  • 6 ounces dried penne pasta (about 2 cups)
  • 1 cup bias-sliced, trimmed fresh asparagus spears
  • 1 cup fresh raspberries or sliced fresh strawberries
  • cracked black pepper (optional)
  • 2 green onions, sliced


  1. Thaw fish, if frozen. Rinse fish; past dry with paper towels. In a small bowl, whisk together raspberry vinegar, oil, honey mustard, sugar, garlic, and pepper. Remove 2 teaspoons of the oil mixture for brushing fish; set aside remaining oil mixture to toss with pasta.
  2. Preheat broiler. Place fish on the greased unheated rack of a foil-lined broiler pan; tuck under any thing edges. Measure thickness of the fish. Brush the 2 teaspoons oil mixture over fish. Broil fish 4 inches from the heat until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish; if fillet is 1 inch thick, turn once halfway through broiling.)
  3. Meanwhile, cook pasta in boiling salted water according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain well; rinse with cold water and drain again. Return pasta mixture to saucepan. Pour remaining oil mixture over pasta; toss to coat.
  4. Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill for 2 to 4 hours.
  5. To serve, add berries to pasta mixture; toss gently to mix. Sprinkle with green onions. Makes 4 servings. If desired, sprinkle with cracked black pepper.