Balsamic vinaigrette and olive oil make a simple sauce for this toss-together dinner of spinach, salmon, sweet peppers, and fettuccine.

• 1 9-ounce package refrigerated fettuccine
• 2 Tablespoons 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
• ½ cup bottled roasted red or yellow sweet peppers
• ½ cup Balsamic-Rosemary Vinaigrette

1. Prepare pasta according to package directions.
2. Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with slat and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8 to 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.