1 lb. fresh salmon fillet
Olive oil
8 oz. sm. pasta shells
1/2 c. chopped red onion
1/2 c. chopped celery
2/3 c. mayonnaise (or to taste)
3 tbsp. fresh dill
1 tbsp. Dijon mustard

Brush both sides of salmon with olive oil. Broil until just cooked through, about 3 minutes. Set aside.

Cook pasta until tender but still firm to bite. Drain and rinse in cold water. Transfer to bowl. Add onion and celery. Skin salmon and break into pieces. Add to pasta. Whisk mayonnaise, mustard and dill together in small bowl. Add to pasta and toss gently. Serves 4-6.

I serves this over the 4th of July weekend on our boat with snow peas and crusty rolls. My husband, who is not a lover of pasta salads, loved this one.