This warm salmon pasta salad features creamy goat cheese, peppery arugula, and al dente linguine. The warmth from the salmon perfectly wilts the greens and melts the goat cheese!
4ouncessoft plain goat cheese crumbled (plus additional for garnish)
5ouncesbaby arugula
Freshly ground pepperoptional
Instructions
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 ½ teaspoon kosher salt in a small bowl. Brush top of salmon with 2 teaspoon oil and rub with zest mixture. Let stand at room temperature 10 min.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7 minutes; drain.
While pasta cooks, heat boiler 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.
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 tablespoon oil to bowl; toss gently to combine. Garnish with cheese and season with pepper, if desired. Serve immediately.