Recipe: Pesto Pasta Salad with Cherry Tomato, Tarragon, Shallots, and Grilled Wild Salmon

PESTO PASTA SALAD WITH CHERRY TOMATO, TARRAGON, SHALLOTS, AND GRILLED WILD SALMON

"Bring this twist on the potluck staple to your next party. Tarragon, garlic, and shallots pump up the flavor, while omega-3s, protein, and calcium pump up the fat burning."

2 shallots, quartered olive oil cooking spray
1 teaspoon sugar
1/2 teaspoon salt, divided use
1/2 cup packed tarragon leaves*
1/2 cup grated Parmesan
1/4 cup pumpkin seeds
2 tablespoons olive oil
2 garlic cloves, quartered
6 ounces dry, whole-wheat pasta, such as penne or rigatoni, cooked according to the package instructions
1 pint (about 16 ounces) cherry tomatoes, quartered
1 (10 ounce) wild salmon fillet, skin on

Heat a grill over medium heat.

Coat the shallots with cooking spray and sprinkle them with the sugar and half the salt. Place the shallots on the grill and cook about 15 minutes, turning often, until they are well browned and soft. Let cool slightly before chopping.

Place the tarragon leaves, Parmesan, pumpkin seeds, olive oil, garlic, and remaining salt in a mini chopper or pestle. Chop or grind until a chunky pesto forms. Transfer to a large bowl. Add the cooked pasta and cherry tomatoes and mix well.

Coat the salmon with cooking spray and place it on the grill. Cook 6 to 8 minutes, turning once or twice, until the fish is pink in the center but no longer translucent. Transfer to a cutting board. Remove the skin. Using a fork, flake the salmon meat and transfer it to the bowl with the pasta. Add the shallots and toss gently. Serve immediately.

*CHEF'S NOTE:
Buying fresh tarragon? Look for long, silvery green leaves that are free of blemishes. To separate leaves from stems, turn upside down, pinch the stem between two fingers, and gently slide them down to the tip.

Makes 4 servings

Per serving: 448 Calories, 29 G Protein, 19 G Fat (4 G satUrateD), 43 G CarBoHyDrates, 6 G FiBer, 488 MG soDiUM

SUPERFOODS: Olive Oil, Parmesan, Pumpkin Seeds, whole-grain pasta, wild salmon

Source: The Drop 10 Diet Cookbook by Lucy Danziger, Editor in Chief, SELF magazine, Photo Kana Okada