| 1 9oz | Pkg. refrigerated fettucine |
| 2 tbsp | Olive oil |
| 1 lb | Skinless, boneless 1-inch thick salmon cut in 8 pieces |
| | Salt and ground black pepper |
| 6 cups | Packaged fresh baby spinach |
| 1/2 cup | Bottled roasted red or yellow sweet peppers |
| 1/2 cup | Reduced calorie balsamic vinaigrette salad dressing |
Prepare pasta according to package directions
Meanwhile, brush 1 tbsp olive oil on salmon. Sprinkle with salt and pepper. Heat an extra large skillet over medium heat; add salmon. Cook 8-12 minutes or until salmon flakes, turning once. Remove salmon; cover and keep warm. Add spinach, sweet peppers and remaining oil to skillet. Cook and stir 1 to 2 minutes until spinach is wilted. Drain pasta; add to skillet. Add dressing; toss to coat. Season with salt and pepper. Divide spinach-pasta mixture among four bowls. Top with salmon. Serves 4.