Pasta with Salmon

I made this for lunch with leftover salmon from the night before, though it can easily be made with fresh salmon or tuna, or as a quick meal with canned tuna. It is easy to make, tasty, and quite filling. Also I think it'd be good with fresh veggies like tomatoes or chives.

This made 3 large lunch servings.

Ingredients:

Fish: leftover/fresh salmon or tuna, about 1-2 servings

almost a full pound box of cappellini

1 T salt

1 T butter

3 T olive oil

*salt, pepper, & parsley to taste

If you are using fresh fish: cook the fish however you like. I baked the salmon in the oven with olive oil, thyme, rosemary, pepper, then seasoned with a little salt and lemon after.

If you are using leftover fish, preheat a skillet--preferably cast iron--and melt the butter on M heat. While this is heating boil a large pot of water for the pasta. When the pan is ready, add the fish and heat it quickly, chopping it up with a spatula as you go. Flip it over a few times and it'll be done. Add more seasonings if you like, but if the fish tasted good the the day before it'll still taste good today.

Add salt to the water and boil the pasta (cappellini only takes 1-2 mins). Strain, saving a few T of water. Combine pasta, fish, and reserved water in a bowl with the 3 T of olive oil and toss together. Serve immediately and sprinkle with salt, pepper, and fresh parsley if desired.