Grilled Salmon with Pesto Pasta and Veggies

2-4 salmon filets, depending on people or how much leftovers you want
Grill seasoning
Lemon and Pepper seasoning
½ box of Gemelli pasta
½ jar of Classico Pesto sauce
1 large yellow baby summer or Pattypan squash, cut in bite sized pieces
About 5 mini bell peppers, red and orange, sliced
½ jar of marinated, quartered artichoke hearts, drained
2 large garlic cloves, minced
Crushed black pepper
Sea salt
EVOO
Freshly grated parmesan cheese

Boil pasta in salted water for about 12 minutes, until soft. Drain, return to pot and toss with pesto sauce. Cover and set aside.

Season salmon and grill skin side down over high heat for about 6 minutes. Flip filet, turn down heat and cook for a couple more minutes until the fish is not longer pink in the middle and can flake easily with a fork. While the second side is grilling you can peel the skin off the other side.

In a sauce pan over medium high heat, sauté squash and bell peppers in EVOO. Season with pepper. When the veggies are almost fork tender, add artichokes, garlic and season with salt to taste.

Plate salmon with a side of pasta topped with veggies. Finish with freshly grated parmesan cheese.

Note: I was going to add sauced baby spinach with garlic mixed in with the pasta, but I forgot to do it! This would add another healthy veggie and nice color to the overall dish.