Pasta Shells with Salmon, Tomatoes and Toasted Bread Crumbs

Yields:	4-6 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

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Ingredients

1/2	cup	olive oil, extra-virgin
8	each	italian plum (roma) tomatoes	seeded, and cut into 3/4 inch cubes
1	large	garlic clove	minced
1/4	cup	mint	chopped
2	tablespoons	lemon juice
1 1/4	teaspoons	lemon zest	grated
1	pinch	red pepper flakes	crushed
1	x	salt and black pepper	ground
1 1/2	cups	bread crumbs, whole wheat	coarse, fresh
3/4	pound	salmon fillets	pin bones removed
1	pound	pasta shells	large

Directions

Combine 5 tablespoons of the olive oil, tomatoes, garlic, mint, lemon juice, lemon zest, red pepper, 1 teaspoon salt and 1/2 teaspoon black pepper in a large pasta bowl.

Stir to mix and set aside.

Preheat the grill or broiler.

Bring a large pot of water to a boil.

Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat.

Add the bread crumbs and stir until roasted and crisp, about 5 minutes.

Season with salt and pepper and set aside.

Brush the salmon with the remaining 1 tablespoon of oil and season with salt and pepper.

Grill or broil the salmon, about 4 minutes.

Turn and cook 3 to 5 minutes more, or until cooked through.

Remove to a plate and break into chunks.

Cook the pasta shells until al dente and drain.

Transfer to the bowl with the tomatoes and add the salmon.