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Tuesday, May 14 2013

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
Recipe from 
Servings: 4 to 6 servings
Prep Time: 15 mins
Total Time: 40 mins
     (1-1/2 pounds)  salmon fillet with skin
        Finely grated fresh lemon zest from 1 lemon
     teaspoon  ground coriander
    1-1/2  teaspoons  kosher salt
     tablespoons  plus 2 teaspoons extra-virgin olive oil
     teaspoon  table salt
     package (1 pound)  linguini fini
     pint  grape tomatoes, cut in half
     small  shallot, peeled and thinly sliced lengthwise
     log (4 ounces)  soft mild plain goat cheese, crumbled, plus additional for garnish
      5 ounces  baby arugula
        Freshly ground pepper, optional
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.
Meanwhile, bring a large pot of water to a boil; add table salt. Add pasta and cook until al dente, about 7 minutes; drain.
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.
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: Calories 730, Total Fat 29 g, Saturated Fat 8.5 g, Cholesterol 90 mg, Sodium 668 mg, Carbohydrate 73 g, Fiber 4 g, Protein 42 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:57 am   |  Permalink   |  0 Comments  |  Email

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