Warm Salmon and Arugula Pasta Salad

This is a recipe my former neighbor and present friend, Pat, shared with me.  This salad is amazing!  I love every ingredient in this salad.  Now that we are quickly approaching summer (temps in the upper 80's and low 90's this coming week), I am resorting back to my salad repertoire.  This is definitely a go-to summer salad.  If you love salmon, goat cheese, and arugula as much as I do, this will definitely be on your menu this summer.

WARM SALMON and ARUGULA PASTA SALAD (4-6 servings)

1 1/2# salmon fillet with skin
finely grated fresh lemon zest from one lemon
1 tsp ground coriander
1 1/2 tsp kosher salt
1# linguine
1 pint grape tomatoes, cut in half (lengthwise)
1 small shallot, peeled and thinly sliced lengthwise
4 oz crumbled goat cheese
5 oz arugula
freshly ground pepper 

Line a large baking sheet with foil.  Rinse salmon and pat dry; place, skin side down, on baking sheet.  Combine half of the lemon zest, coriander, and 1/2 tsp kosher salt in a small bowl.  Brush top of salmon with 2 tsp oil and rub with zest mixture.  Let stand at room temperature for 10 minutes.

Meanwhile, bring a large part of water to a boil; add table salt.  Add pasta and cook until al dente, about 7 minutes.  Drain.

Preheat broiler and arrange rack 4" from heat.  Broil salmon 8-10 minutes for medium-well.   Transfer on baking sheet to rack and let cool slightly.

Peel skin off salmon (discard skin) and flake into a large serving bowl.  Add tomatoes, shallot, cheese, arugula, pasta, remaining lemon zest, 1 tsp kosher salt and 3 Tbsp oil to bowl; toss gently to combine.  Garnish with cheese and season with pepper.  Serve immediately.