Salmon Pasta Salad
Here’s What You Need:
1 pound salmon fillet or steaks (if you have some left over cooked salmon, use 2 cups in place here)
Salt and Pepper
8 ounces dry pasta (I like spiral shape) or small shells
3 Tbsp finely chopped tarragon leaves
2 Tbsp finely chopped green onion
1 Tbsp lemon juice (if you like lime try that every once in a while)
1/4 cup nonfat plain yogurt
8 ounces red cherry tomatoes, rinsed, stemmed and halved
Preheat over to 400°F (to allow a proper preheat, use a 10 minute time for preheat). Rinse the salmon in cold water and pat dry. Season both sides of the salmon with salt and pepper, lay the salmon on a lightly greased baking sheet and bake until just opaque in the center of the thickest part, 8-12 minutes, depending on the thickness. Take from the oven and set aside to cool. Discard the skin and bones and break the salmon into large flakes with your fingers.
Bring a large pan of salted water to a boil. Add the pasta and simmer until tender, 5-10 minutes, depending on the size. Drain, rinse with cold water and drain again thoroughly. Set aside.
In a large bowl, combine the tarragon, green onion, lemon juice, yogurt, salt and pepper. Add the well-drained pasta and toss to coat. Add the salmon and cherry tomatoes and stir gently. Taste the salad for seasoning, cover and refrigerate.
Note: Best Served 1 hour after refrigeration.