I used Pre-made Limited Ingredient Wild Salmon Burgers from Whole Foods.
(Cooked them on the grill)

For the Asian Slaw:

• Mix a bag of pre-cut and washed cabbage.
• Coat and toss the cabbage with Sesame Oil.
• Sprinkle in a tablespoon of toasted sesame seeds (black and natural).
• Add 2 teaspoons of sugar and refrigerate to chill.

Lemon-Dill Aioli:
Mix and Chill the following:

• 1/3 c. Olive Oil Mayo
• 1 Tb. Fresh Lemon Juice
• 2 tsp. Dill
• 1 Clove fresh minced Garlic
• Dash of White Pepper

Tortellini Pasta Salad:

• Cook, rinse, and chill the Tri-Color Tortellini. 
• (I used a frozen bag of pasta- around 16 oz.)
• Coat and toss with about 1/4 c. Olive Oil. 
• (May need a little more, depending on your taste)
• Add 1/4 c. Pre-made Sun Dried-Tomato Pesto Sauce.
• Add 1 small can of drained Sliced Black Olives.
• Add 1 small jar of drained Pimentos.
• Add a Dry Package of Knorr Spring Veggie Mix
• Add 1/2 c. Fresh Shredded Parmesan.
• Mix all above well and chill for a couple of hours.

Enjoy!