Instructions

01
Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package directions. Drain and set aside.
Herb says
Al dente means 'to the tooth', it should give just a little resistance when you bite, not mush.
02
Heat a grill or grill pan over medium-high heat. Toss the red and yellow bell pepper strips with 1 tablespoon olive oil and a pinch of salt.
03
Grill the bell pepper strips, turning occasionally, until just charred and tender, about 5–7 minutes. Transfer to a bowl and cover to keep warm.
04
Rub the salmon fillets with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
05
Grill the salmon, skin side down, until the skin is crisp and the flesh is mostly cooked through, 4–5 minutes. Flip and grill the other side for 2–3 minutes, until just opaque in the center. Remove and let rest, loosely tented with foil.
Herb says
Resting lets the juices redistribute, for fish, that's the difference between flaky perfection and a plate puddle.
06
In a large skillet over medium heat, warm the remaining 2 tablespoons olive oil. Add the sliced garlic and sauté until just fragrant, about 30 seconds.
07
Add the cherry tomatoes to the skillet and cook until they begin to soften and release their juices, about 2 minutes.
08
Add the grilled bell peppers and drained pasta to the skillet. Toss everything together for 1–2 minutes until heated through.
09
Add the lemon zest, half the lemon juice, remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to combine.
Herb says
Acid goes in at the end to keep those flavors bright and punchy, heat dulls lemon's zing.
10
Remove from heat. Stir in 2 tablespoons parsley and 2 tablespoons basil.
11
Divide the pasta and veggies among four plates. Top each with a grilled salmon fillet, then sprinkle with the remaining fresh herbs and drizzle with a little more olive oil if desired.

HERB

Penne for Your Grill Thoughts

Ingredients

Instructions