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Warm Salmon and Arugula Pasta Salad

Makes: 4  to 6  servings Prep 15 mins Start to Finish 40 mins
Warm Salmon and Arugula Pasta Salad

Ingredients

  • 1 1 1/2pound  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 1 pound package linguini fini
  • 1 pint  grape tomatoes, cut in half
  • 1 small shallot, peeled and thinly sliced lengthwise
  • 1 4 ounce log 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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)730,
  • Fat, total(g)29,
  • chol.(mg)90,
  • sat. fat(g)9,
  • carb.(g)73,
  • fiber(g)4,
  • pro.(g)42,
  • sodium(mg)668,
  • Percent Daily Values are based on a 2,000 calorie diet