Place 240 g Salmon fillet under the grill and cook for 10-12 minutes.
Boil 150 g Whole wheat pasta for 10-12 minutes, or until cooked to your liking.
Three minutes before the pasta is ready, add 100 g Asparagus spears to the pan.
Once the pasta is cooked, put in a bowl with 1 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, 1 tablespoon Dijon mustard, .50 g Spinach, 40 g Romain lettuce, 2 Tomatoes, 50 g Sun-dried tomatoes, 2 tablespoon Fresh basil and juice of 1 Lemon.
Mix well and serve.
Notes
Although we used fresh grilled salmon, you could use canned salmon instead. Or even tuna, mackerel or pilchards.
Not a fan of salmon? You could grill some chicken and chop it up or use some leftover shredded chicken.
If you want a more traditional pasta salad dressing, swap our salad dressing for mayo, yogurt or creme fraiche to make it creamy.
This is a great fridge raid meal, so feel free to adapt the ingredients to use whatever you have in your fridge when it comes to vegetables.
You can make this in advance and it will keep in the fridge for about 2 days.