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Southwest Grilled Salmon Pasta Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Author Rachael DeVaux

Ingredients

  • 2 oz. cooked Banza chickpea pasta shells
  • 1/2 cup cauliflower florerts
  • 1/2 cup broccoli florets
  • 1/2 tbsp avocado oil
  • 1/2 tsp Kouzini Onion & Herb seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 3 tbsp corn
  • 4 oz wild-caught salmon fillet
  • 1/4 tsp olive oil
  • 1/8 tsp garlic powder
  • 1/2 tsp Kouzini Honey Chipotle seasoning
  • 1/2 medium zucchini

Instructions

  • Pasta: cook chickpea shells and set aside
  • Roast veggies: toss cauliflower and broccoli florets with avocado oil, Onion & Herb seasoning, garlic powder and some cumin
  • Broil in the oven on center rack for 12-15 minutes, flipping towards the end
  • Once done, toss in bowl with pasta shells and corn
  • Salmon: thaw salmon, rinse then brush with olive oil, garlic powder and Honey Chipotle seasoning
  • Place skin down on grill for about 5 minutes, covered
  • Then, flip over to cook an additional 3-5 minutes, covered
  • Slice zucchini length-wise, brush with olive oil and toss with Honey Chipotle seasoning, then grill about 2-3 minutes on either side