Warm Pasta Salad With Salmon

Published: Feb 20, 2015

Yossy Arefi

Yields:

Cal/Serv:

635

Try this recipe with wild salmon, which is leaner than farm-raised, but make sure to check for doneness after 2 minutes to avoid overcooking.

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Ingredients

1. Step 1Heat large pot salted water to boiling on high. Add zucchini; cook 3 minutes or until just tender. With slotted spoon, shaking dry, transfer to large bowl along with garlic, cherry tomatoes, basil, 3 tablespoons olive oil, red wine vinegar, and oregano. Stir gently. Season with salt and pepper to taste. Cover; set aside.
2. Step 2Return water to boiling; add orecchiette pasta. Cook 2 minutes less than label directs; drain. Transfer to bowl with vegetables; toss well.
3. Step 3Meanwhile, heat 12-inch nonstick skillet on medium-high. Rub remaining tablespoon of olive oil on flesh side of salmon fillets; season with salt and pepper. Add to pan, skin side up. Cover; cook 3 to 4 minutes or until bottom is browned. Discard skin. To serve, discard garlic in pasta; divide among 4 plates. Top with salmon and any leftover dressing.