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.


Warm Salmon and Arugula Pasta Salad

by 6  people


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Servings: 4 to 6
Prep Time: 15 mins
Total Time: 40 mins
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Ingredients
  • 1  1 1/2 pound 
    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 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
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