Warm Salmon and Arugula Pasta Salad

Ingredients

• 1  (1-1/2 pounds) salmon fillet with skin
•   Finely grated fresh lemon zest from 1 lemon
• 1  teaspoon ground coriander
• 1-1/2  teaspoons kosher salt
• 3  tablespoons plus 2 teaspoons extra-virgin olive oil
• 1  teaspoon table salt
• 1  package (1 pound) linguini fini
• 1  pint grape tomatoes, cut in half
• 1  small shallot, peeled and thinly sliced lengthwise
• 1  log (4 ounces) soft mild plain goat cheese, crumbled, plus additional for garnish
•   5 ounces baby arugula
•   Freshly ground pepper, optional

Directions

1. Line a large baking sheet with foil. Rinse salmon and pat dry; place, skin side down, on baking sheet. Combine half of lemon zest, the coriander and 1/ 2 teaspoon kosher salt in a small bowl. Brush top of salmon with 2 teaspoons oil and rub with zest mixture. Let stand at room temperature 10 minutes.

2. Meanwhile, bring a large pot of water to a boil; add table salt. Add pasta and cook until al dente, about 7 minutes; drain.

3. Preheat broiler and arrange rack 4 inches from heat. Broil salmon 8 to 10 minutes for medium-well. Transfer on baking sheet to rack and let cool slightly.

4. Peel skin off salmon (discard skin) and flake into a large serving bowl. Add tomatoes, shallot, cheese, arugula, pasta, remaining lemon zest, 1 teaspoon kosher salt and 3 tablespoons oil to bowl; toss gently to combine. Garnish with cheese and season with pepper, if desired. Serve immediately.