Okay, I'm from Australia, so I like to think that I know a thing or two about summer menus
Firstly - it's not a huge departure from salmon pasta, but it's a real winner - prawn pasta. Get the bigest juiciest cooked prawns you can find. Also rocket, basil, lemons, chillis, garlic and cherry tomatoes. Roast the cherry tomatoes in the oven, In the meantime, cook the pasta (linguine works best, I reckon) Heat some olive oil and lightly fry the chillis and garlic. Remove from heat and toss the prawns through. Drain pasta, mix the prawns through, mix in torn basil leaves and rocket and the roasted cherry tomatoes (which will have gone all split and liquidy, so you don't need to add more oil to the pasta. Make sure you pour the juices from the roasting dish over, and then a good squeeze of lemon. Garnish with a lemon wedge and top with a prawn. It's divine. Very Sydney, very summer.
Another good'un is a salmon-based one, dead easy. Place salt, peppercorns, bay leaves and fluffy fennel top in deep pan with 5 cups of water and bring to boil. Cook for 5 mins, remove from heat. Add salmon fillets, cover and leave for 15 mins to poach. Remove and break into large pieces. Serve on bed of steamed green beans, sugar snap peas and slliced fennel. with tomato and anchovy dressing drizzled over the top.
Tom & An dressing - mix together finely chopped vine-ripened tomatoes, onion & anchovies, plus 2 tbspn lemon juice, quarter cup of olive oil and 1/2 cup of chopped basil.
I sometimes leave out the anchovies.
Hope this helps!