Warm Salmon Pasta Salad
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!
Servings: 5 servings
Calories: 698kcal
Ingredients
- 1½ pounds salmon fillet skin on
- 1 lemon, zest finely grated
- 1 teaspoon ground coriander
- 1½ teaspoons kosher salt
- 3 tablespoons plus 2 teaspoons, extra-virgin olive oil
- 1 pound linguini fini
- 1 pint grape tomatoes cut in half
- 1 small shallot peeled and thinly sliced lengthwise
- 4 ounces soft plain goat cheese crumbled (plus additional for garnish)
- 5 ounces baby arugula
- Freshly ground pepper optional
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.
Nutrition
Calories: 698kcal | Carbohydrates: 75g | Protein: 45g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 85mg | Sodium: 860mg | Potassium: 1252mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1756IU | Vitamin C: 29mg | Calcium: 130mg | Iron: 4mg
