by Jennifer Burns, Dan’s Market
- 8 ounces salmon, cut into 3 pieces
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons freshly grated lemon zest
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried, divided
- 6 ounces whole-wheat gobbetti, rotini or penne pasta
- 1/4 cup chopped green or black olives
- 3 cloves garlic, minced
- 2 cups cherry or grape tomatoes, halved
- 1/2 cup white wine or stock
- 2 tablespoons lemon juice
- 2 cups loosely packed spinach
- 1/4 cup chopped fresh basil or parsley for garnish
- Parmesan Cheese for garnish (optional)
- Salt and Pepper, to taste
Preheat grill to medium-high. Put a large pot of water on to boil.
Toss salmon pieces in a bowl with 1 tablespoon oil, lemon zest, 1 teaspoon fresh rosemary (or 1/2 teaspoon dried), 1/4 teaspoon salt and pepper. Grill the tuna until just cooked through, about 3 minutes per side. Transfer to a plate. When cool enough to handle, flake the salmon into bite-size pieces.
Meanwhile, cook pasta according to package directions. Drain.
Heat the remaining 3 tablespoons oil in a large skillet over medium heat. Add olives, garlicand the remaining rosemary. Cook, stirring, until the garlic is just beginning to brown, 3 to 4 minutes. Add tomatoes and wine or stock; bring to a boil and cook, stirring occasionally, until the tomatoes are broken down and the liquid has reduced slightly, about 3 minutes more. Stir in the pasta, salmon pieces, lemon juice, spinach, salt and pepper; cook until heated through, 1 to 2 minutes. Garnish with basil or parsley and parmesan cheese, if using.