Roasted Salmon with Bow-Tie Pasta Salad

1. If using charcoal briquettes, start grill 45 minutes to 1 hour before meal time.
   
2. In a large saucepan, heat water on high until boiling.
   
3. When water boils, add pasta and cook on high until pasta is tender (about 15 minutes).
   
4. Drain and rinse pasta and place in a refrigerator bowl with a cover.
   
5. Dice green onion, carrot and bean sprouts and add to pasta.
   
6. Add snap peas and tomatoes to pasta.
   
7. In a small bowl, mix together mayonnaise, French salad dressing, sesame oil and lime juice.
   
8. Pour dressing over pasta and vegetables and mix well. Sprinkle in pepper and dill weed and stir once more. Cover and place in refrigerator to cool.
   
9. Thirty minutes before meal time, prepare salmon.
   
10. Roll out a length of aluminum foil about double in length of the fish fillet. Lay fillet in the middle of the foil.
    
11. In a small mixing bowl, combine margarine, garlic, lime juice, dill weed and basil. Mix well and spread over the top of the salmon fillet.
    
12. Fold foil over the fish first from the sides into the center and then from the ends toward the middle. Crimp edges to seal.
    
13. Place foil-wrapped fish onto the grill and close cover. Roast for 20 minutes.
    
14. Serve salmon with chilled pasta salad.