2 6 to 8 ounce salmon filets
1 tablespoon fresh garlic, crushed
1 tablespoon fresh basil, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon shallots, chopped
2 tablespoons whole grain mustard
½ teaspoon black pepper
½ teaspoon kosher salt
2 tablespoons olive oil
½ cup grape skin tomatoes, cut in half
¼ cup yellow squash, cut in ½” cubes
¼ cup zucchini, cut in ½” cubes
2 tablespoons red onion, fine chopped
2 to 3 cups penne pasta, cooked
Combine the garlic, basil, shallots, rosemary, and salt and pepper and set aside. Spread mustard on one side of each of the salmon filets and press into the herb mixture. Place the olive oil in a sauté pan over medium high heat and bring to temperature.
Cook salmon, coated side down, for two minutes. Add the tomatoes, squash, zucchini and onion, turn the salmon and cook for 3 more minutes. Add the hot penne pasta, combine thoroughly and serve.