Warm pasta salad with salmon

Ingredients

2 medium zucchini

1 clove garlic

2 c. halved cherry tomatoes

4 leaves basil

4 tbsp. extra-virgin olive oil

1 tbsp. red wine vinegar

1 tsp. dried oregano

salt

Pepper

¾ lb. orecchiette pasta

4 salmon fillets

Directions

Heat 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.

Return water to boiling; add orecchiette pasta. Cook 2 minutes less than label directs; drain. Transfer to bowl with vegetables; toss well.

Meanwhile, 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.


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