Salmon Pasta Salad

1 pound salmon fillet or steaks
salt to taste
treshly ground black pepper to taste
8 ounces dry pasta, such as spirals or small shells
3 tablespoons finely chopped tarragon leaves
2 tablespoons finely chopped green onion
1 tablespoon lemon juice
1/4 cup nonfat plain yogurt
8 ounces red or yellow cherry tomatoes, rinsed, stemmed and halved

Preheat the oven to 400 degrees. Rinse the salmon in cold water and pat
dry with paper towels. Season both sides of the salmon with salt and
pepper, lay the salmon on a lightly greased baking sheet and bake until
just opaque in the center of the thickest part, 8 to 12 minutes, depending
on the thickness. Take from the oven and set aside to cool. Discard the
skin and bones and break the salmon into large flakes with your fingers.
Bring a large pan of salted water to a boil. Add the pasta and simmer
until just tender, 5 to 10 minutes, depending on the size. Drain, rinse
with cold water and drain again throroughly. Set aside. In a large bowl,
combine the tarragon, green onion, lemon juice, yogurt, salt and pepper.
Add the well-drained pasta and toss to coat. Add the salmon and cherry
tomatoes and stir gently to incorporate. Taste the salad for seasoning,
cover and refrigerate. Makes 6 servings.



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