5 tablespoons olive oil, divided
2 (4-ounce) skinless salmon fillets
Salt and pepper
2 cups arugula, tough stems removed
10 ounces farfalle
2 tablespoons lemon juice
Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
Season the salmon fillets with salt and pepper. Place the fillets in the skillet
until nicely seared on both sides, about 3 minutes per side.
Transfer to a plate and set aside. Wipe out the skillet.
When the salmon is cool enough to handle, flake it into bite-size (1-inch)
pieces; set aside.
Cut the tops off the leeks, reserving only the white and tender green parts.
Rinse well to remove any dirt. Slice the leeks in half lengthwise and then
Return the skillet to medium-high heat adding the remaining 3 tablespoons of
olive oil. Add the leeks; season with salt and pepper. Cook the leeks,
stirring often, until soft and golden brown, about 6-7 minutes. Add the
arugula and sauté until just wilted, about 3 minutes. Remove from the heat.
Cook the farfalle in boiling salted water according to the package directions.
Drain the pasta, reserving 1/2 cup of the cooking water.
Add the farfalle to the skillet with the leeks and arugula and place over
medium heat. Stir in the lemon juice and the reserved cooking water.
Return the flaked salmon to the skillet and gently toss to combine.
Taste and season with additional salt and pepper, if necessary. Serve.