Ingredients
12 oz salmon filet
8 oz bowtie pasta, cooked and drained
1 tablespoon olive oil
2 cloves garlic, chopped
1/2 sweet onion, sliced
1 cup mixed deli olives, pitted and chopped
3 Roma tomatoes, diced
1/2 cup white wine
Handful fresh basil, chopped
Handful fresh flat leaf parsley, chopped
2 tablespoons unsalted butter
Preparation
Roast salmon filet in oven at 400 degrees for 12 minutes. Remove and cool. Meanwhile, make sauce: Heat olive oil in medium sauté pan. Add garlic and onion and cook until wilted. Add wine, olives, and tomatoes and heat through. Add butter and stir until melted. Remove from heat and add herbs and cooled pasta. Break up salmon into chunks and add to salad. Chill or eat at room temperature.
