Lemony Rotini with Salmon and Tomatoes

It’s not quite autumn yet — it falls on the 23rd this year, and I’m still holding onto the last bit of summer. I know, the leaves have turned yellow, and the air has a crispness that just won’t budge — but I need that date to pass before I can break out the pumpkins and spices…

…not to say that I’d turn down a piece of pumpkin pie.

So in the pre-fall evenings that are constant reminders of the season to come, I’m keeping my crockpot and casserole dishes tucked tightly behind the contents of my cupboards, and hanging on to the last little bit of summer. I’m doing this the only way I know how; with refreshing ingredients and light meals, like this Lemony Rotini with Salmon and Tomatoes.

Lemony Rotini with Salmon and Tomatoes
Serves 2

Ingredients:
2 salmon fillets, skins off
1 teaspoon grapeseed oil
Juice of 1 lemon
Zest of ½ a lemon
2 cups rotini, uncooked
¼ cup extra-virgin olive oil
2 cups halved cherry tomatoes
2 tablespoons finely chopped dill
Salt and pepper, to taste
Freshly grated parmesan

Instructions:
1. Brush salmon with grapeseed oil and then squeeze juice from ½ a lemon over top. Grill over medium heat.

2. Meanwhile, cook pasta in a large pot of salted water to al dente, rinse, and drain. Return pasta to pot, and add the juice from the other ½ of the lemon, as well as the lemon zest, olive oil, cherry tomatoes, and dill; cook over medium heat, stirring often (for about 2 minutes).

3. When salmon is cooked through, remove from grill and tear into chunks with two forks. Add to the pasta mixture, toss to combine, and season with salt and pepper, to taste. Top with freshly grated parmesan and serve immediately.