Blackened Salmon Pasta Salad

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Pat salmon dry with paper towels. Coat lightly in 1 tablespoon grapeseed oil. Season with blackened seasoning.

Heat remaining grapeseed oil in a cast iron skillet over medium heat until it starts to smoke. Be sure to turn on your oven vent. Put salmon in the skillet and cook until it flakes easily with a fork, 4 to 4 1/2 minutes on each side (turning only to flip to the other side). Set salmon aside and let cool while you mix up the pasta salad.

Combine drained pasta, pineapple, cucumber, onion, olives, broccoli, Brussels sprouts, banana peppers, bell peppers, tomato, and thyme in a large bowl. Mix well. Mix in mayonnaise and salad dressing, adjusting to taste. Flake the salmon and gently fold into the pasta salad.