Grilled Salmon & Balsamic Tomatoes
with Warm Pesto Pasta Salad & Grilled Veggies
- Wheat
- Milk
- Fish
This grilling masterpiece gets pretty saucy—with balsamic tomatoes and pesto, that is! Garlicky grilled tomatoes and balsamic vinegar are mixed with butter and parsley to make a savory-sweet topping for your grilled salmon. Plus, no great BBQ would be without a can't-miss cookout side: this warm pesto pasta salad tossed with grilled portobellos and sweet bell peppers.
Ingredients
¼ cup
Parmesan Cheese
2.5 teaspoon
Balsamic Vinegar
6 ounce
Penne Pasta
(Contains: Wheat)
1 clove
Garlic
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
4 tablespoon
Pesto
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
¼ ounce
Parsley
1 unit
Bell Pepper
2 unit
Portobello Mushrooms
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Cooking Oil
4 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Preheat a well-oiled grill to medium heat. (TIP: If using a grill pan, you’ll heat it in step 4.) Bring a large pot of salted water to a boil. Wash and dry produce. • Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Halve mushrooms. Halve, core, and quarter bell pepper. Halve tomatoes lengthwise. Peel and mince garlic. Pick parsley leaves from stems; roughly chop leaves.
• In a large bowl, toss mushrooms and bell pepper with 3 TBSP olive oil (6 TBSP for 4 servings), 2 tsp Italian Seasoning (4 tsp for 4; you’ll use the rest later), and a big pinch of salt and pepper. • Place tomatoes and garlic in the center of a small piece of foil. Drizzle with half the vinegar and 1 TBSP olive oil (2 TBSP for 4). Season with a pinch of sugar, salt, and pepper. Cinch into a packet. • Pat salmon* dry with paper towels; lightly oil. Season with remaining Italian Seasoning and a pinch of salt and pepper. Place on a large piece of foil, skin sides down. TIP: If using a grill pan, skip foil under salmon. • PAN ALTERNATIVE: Skip foil packet. (You’ll cook tomatoes and garlic in step 4.)
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and return pasta to pot. Immediately stir in pesto, stock concentrate, and remaining vinegar. TIP: Cover pot with lid to keep warm. • PAN ALTERNATIVE: Stir in half the vinegar (you’ll use the rest in the next step).
• Add mushrooms, bell pepper, tomato and garlic packet, and salmon to grill. (TIP: For a grill pan, lightly oil; heat over medium high. Cook in batches.) Grill mushrooms, 3-5 minutes per side. Grill bell pepper, packet, and salmon until cooked through, 5-6 minutes per side. • PAN ALTERNATIVE: Cook bell pepper in a large oiled pan over medium-high heat, 4-6 minutes. Add mushrooms; cook 3-5 minutes more. Remove; wipe out pan. Cook tomatoes and garlic in olive oil, 2-3 minutes. Remove from heat. Stir in remaining vinegar, 1 TBSP butter (2 TBSP for 4), a pinch of sugar, salt, and pepper. Remove; wipe out pan. Cook salmon, skin sides down, in oil, 5-7 minutes; flip and cook until cooked through, 1-2 minutes more.
• Reserve 1 TBSP parsley (2 TBSP for 4 servings); set aside. • Thinly slice mushrooms and bell pepper crosswise; add to pot with penne. Stir in half the Parmesan and remaining parsley. Season with salt and pepper to taste.
• Transfer tomato mixture from foil packet to a small bowl. Cut 1 TBSP butter (2 TBSP for 4 servings) into four pieces; add to bowl along with reserved parsley. Stir until butter has melted. • Place pasta salad in a serving bowl and sprinkle with remaining Parmesan. Place salmon on a serving plate and top with balsamic tomatoes. Serve family style (or divide between plates and serve). • PAN ALTERNATIVE: Place tomato mixture in a small bowl and stir in reserved parsley.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish, praising the balsamic tomatoes and pesto pasta salad as flavorful complements to the salmon 🍲.
- Ease of prep: Some found the recipe complicated or time-consuming; consider simplifying instructions for pan cooking.
- Suggestions: Try adding extra herbs or lemon to boost salmon flavor; reduce oil and vinegar for a less acidic pasta salad.
- Portions: The pasta salad was plentiful, with many reporting leftovers for lunch the next day.
- Grilling: Customers appreciated the summer grilling options, though some wished for oven alternatives.
Reviews from our home cooks
Tasty - but be sure you know it is a grilled item. We didn't know it (even though it's in the name - we just don't think that way anymore) and we live in a condo with no grill access. We have electric grills - but we opted for the pan prep directions provided - which was very helpful. But I got lost in the adaptations and put the tomato concoction in the pasta salad instead of on top of the salmon. A bit topsy turvy - but the salmon was really good.
Outstanding! I loved the mix of flavors. The salmon came out wonderful flakey, the tomatoes were great, and I made like 2 more meals from the huge pasta salad!
The warm pesto-pasta salad was awesome, and made SO much! The balsamic tomatoes were amazing and brought so much flavor to the salmon.
The Salmon had great flavor and absolutely loved the balsamic tomatoes and garlic. That added layer of flavor and elevated the dish. We'll order this again.
Easy to make and delicious. This was my first time making salmon on the grill and it came out fantastic!
The veggies and pesto pasta salad were a perfect addition to the salmon! Very tasty.
Loved the grilled mushroom and peppers added to the pesto pasta salad, as well as the concentrated stock flavors--not commercial.
Delicious although unusual that 2 salmon pieces were the tail and 2 were not. Pesto salad was great and even though we didn't grill any of it, we enjoyed it.
I subbed a white sauce with white wine, pickled onion, kept tomatoes separate after being blistered, added last. Seasoned salmon with my smokey blend, lemon pepper, garlic salt, and finished with fresh lemon.
The flavors on this one were a little all over the place. While the parmesan in the pasta salad helped to balance the acidity of the balsamic, the tomatoes over the salmon only served to overpower the flavor of the fish. Certainly not the worst dish I've had, but it could use some tweaking.
