A Light Pasta Recipe

Fettuccine with Salmon and Tomatoes

3/4 lb skinless salmon fillet, sliced crosswise 1/4 in thick
1/4 c extra virgin olive oil
3 T unsalted butter, cut into small cubes
1 lb plum tomatoes, halved, seeded and diced
1/4 c chopped dill
3/4 c chopped parsley
1 lb fettuccine
salt and pepper

Cut salmon into 1/2-in wide strips. In large bowl combine salmon, oil, butter, tomatoes and herbs. Season with salt and pepper. Cook fettuccine to al dente, drain and reserve 1/4 c cooking water. Transfer pasta into bowl with salmon and toss until the butter melts and the salmon is warmed through, adding pasta water 1 T at a time until a light sauce forms. Season with salt and pepper.
Since the salmon is so thinly sliced, it will actually cook as you toss it with the hot pasta. Since raw fish weirds me out, I grill the salmon in lemon juice and olive oil and add it to the dish just before serving, reducing the amount of olive oil I toss with the tomatoes and herbs. I don't have nutrient information for this recipe, but it's light and filling.

Enjoy!