Warm Salmon and Arugula Pasta Salad

Need a new way to serve salmon? Try this summery salad. The salmon is served with tomatoes, goat cheese, pasta, and greens to make a healthy main dish.



by 6  people


add your rating
add a comment
Servings: 4 to 6
Prep Time: 15 mins
Total Time: 40 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1  1 1/2 pound 
    salmon fillet with skin
  • see savings
    On Sale
     
    Finely grated fresh lemon zest from 1 lemon
  • see savings
    On Sale
    1   teaspoon 
    ground coriander
  • see savings
    On Sale
    1 1/2  teaspoons 
    kosher salt
  • see savings
    On Sale
    3   tablespoons 
    plus 2 teaspoons extra-virgin olive oil
  • see savings
    On Sale
    1   teaspoon 
    table salt
  • see savings
    On Sale
    1  1  pound package 
    linguini fini
  • see savings
    On Sale
    1   pint 
    grape tomatoes, cut in half
  • see savings
    On Sale
    1   small 
    shallot, peeled and thinly sliced lengthwise
  • see savings
    On Sale
    1  4  ounce log 
    soft mild plain goat cheese, crumbled, plus additional for garnish
  • see savings
    On Sale
    5   ounces 
    baby arugula
  • see savings
    On Sale
     
    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 information
Per Serving: 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
Add Your Review
 Articles
Mexican Corn Summer Pasta Salad
...Pasta salad is a summertime lunch staple for me. It's great to be able to load up on my daily dose... produce during this time of year, this Summer Pasta Salad with Grilled Vegetables will provide a vibrant... for eating outside. Click here for our summer pasta salad with grilled vegetables Another favorite summer... read more...
Minty Pasta Salad with Lamb: Quick, Easy, and Elegant
... subtle gaminess. This minty pasta salad with lamb fit all the criteria; plus, the prep time is short.... In this recipe, you can actually make the pasta salad the day before, because the fettuccine (or linguine, in our... more certain when I started plating. As I tossed the pasta salad its vibrant, minty aroma melded... read more...
Scallops with Bacon Over Linguini and Arugula from Eating in Color
... warm. Wipe the pan clean with a paper towel and set aside for use later. Drain the pasta, reserving cup... with Bacon over Linguini and Arugula recipe--I knew that Eating in Color: Delicious, Healthy Recipes for You... kale salads every day)? FLR: Each color family offers its own set of nutrients, so it's important... read more...
how tos

shop our favorite products