Using a small bowl, add all of the seasoning ingredients; stir until well combined.

Cook pasta in boiling water according to package instructions.

Preheat grill to medium-high heat (~375°F).

Brush squash and red onion with 1 Tbsp of oil. Sprinkle tops of veggies with ~2 tsp of blackened seasoning. Set veggies aside.

In a separate bowl, toss Roma tomatoes with ½ Tbsp oil and 1 tsp of blackened seasoning. Set tomatoes aside.

Finally, brush salmon fillets evenly with 1 Tbsp of oil. Press remaining seasoning mixture evenly into skinless sides of each fillet.

Brush grill grates with the remaining 1 Tbsp of oil (to prevent salmon from sticking).

Plate a large pot of salted water on stovetop over high heat to begin boiling.

Place squash and onion on grill cut-sides down. Place salmon on grill skin-side down. Grill for 4-5 minutes, flip and continue grilling for 2-5 more minutes, or until salmon is fully cooked. (Note: The timing on the salmon will depend on the thickness of the filets.)

Once salmon and veggies have been flipped, place tomatoes on grill cut-side down. Grill for 4-5 minutes. (Note: This means that squash, onion, salmon and tomatoes should all come off the grill at approximately the same time.) Set salmon aside to rest.

Slice the vegetables into smaller pieces. Using a large bowl, add cooked pasta, olive oil, sliced vegetables, chopped basil, garlic and Parmesan cheese; Toss until well combined.

Divide onto plates and top each with a spoonful of ricotta and salmon.