3 c  Penne pasta
1 pk Knorr alfredo pasta sauce
1 1/2 c  Milk
1 tb Butter
3 tb Lemon juice
1 tb Grated lemon rind
2 tb Mayonnaise
1/2 ts Dried basil
1 lb Salmon fillets
1    Red pepper, quartered

In a large pot of salted water, cook the penne for 8-10 minutes or until
tender but firm. In a saucepan combine the sauce mix, milk and butter.
Bring to boil over med-high heat, stirring constantly. Reduce heat to
med-low and add lemon juice and rind. Cook uncovered 3-5 minutes, stirring
occasionally.

Combine mayonnaise and basil. Cut salmon fillets into 3-4 portions, brush
with mayonnaise mixture. Broil or grill the salmon and peppers for 5-10
minutes, turning once, until salmon starts to flake and peppers are
softened. Cut peppers into strips; remove skin from salmon and cut into
chunks.

Drain pasta; return to saucepan. Add peppers and sauce, toss well. Place
pasta and sauce on plate, top with salmon. Garnish with fresh basil leaves,
serve immediately