Sweet-and-Sour Salmon with Black Bean and Pasta Salad

Ingredients

• 1 lemon, for juice
• ¼ cup fresh Italian parsley, finely chopped
• 12 oz tri-color rotini pasta
• 1 (15.25-oz) can black beans, drained and rinsed
• 1 (8.5-oz) jar julienne-cut, sun-dried tomatoes in oil, undrained
• 4 oz crumbled feta cheese
• 2 tablespoons capers
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Bring water to boil for pasta. Squeeze lemon for juice (2 tablespoons); chop parsley.
2. Cook and drain pasta following package instructions. Combine remaining ingredients (including ¼ cup oil from tomatoes) in large bowl.
3. Stir pasta into bean mixture; toss gently to coat evenly. Chill 30 minutes. Serve. (Makes 8 servings.)

Ingredients

• Nonstick aluminum foil
• 3 lemons
• ¼ cup balsamic glaze
• 1 teaspoon spicy steak seasoning
• Large zip-top bag
• 4 salmon fillets; skin removed (1 ½ lb)

Steps

1. Preheat broiler; line baking sheet with foil. Squeeze 2 lemons for juice (¼ cup); cut 1 lemon into wedges. Combine lemon juice, balsamic glaze, and seasoning in bag; shake to blend. Add salmon (wash hands); seal bag tightly and shake to coat salmon evenly. Let stand 10 minutes (or up to 30 minutes) to marinate.
2. Place salmon on baking sheet. Broil 6 inches from heat for 4–5 minutes and until fish is 145°F (or opaque and separates easily). Squeeze juice from lemon wedges over salmon; serve.