Cook pasta in boiling, salted water until al dente or according to packet instructions. Drain well, transfer to bowl, add sun-dried tomatoes and half of dressing. Toss to coat pasta, set aside.
Meanwhile, cut Treviso radicchio in half lengthways and remove outer leaves. Heat chargrill or frying pan over high heat. Brush Treviso radicchio with seasoned olive oil, cook on each side for about 30 seconds.
Brush salmon with oil and cook on one side for 3 minutes. Turn over and cook other side for 2 minutes, or until cooked to your liking. Set aside to cool slightly.
Roughly chop Treviso radicchio and break up salmon into bite-sized pieces.
Add eggplant, Treviso radicchio, spinach and remaining dressing to pasta and toss gently. Arrange salmon on top and serve.