Page 106, 7 points/2 cups, 5/5 stars
Another summer gem perfect on a hot day. I had a can of salmon I didn't know what to do with so I substituted it for the skinless salmon fillet the recipe called for. This bright, lemony pasta salad is quick to make, wonderfully aromatic and pretty enough to take to a party. The delicious blend of chopped tomatoes, scallions, lemon zest, garlic, pepper and olive oil compliment the shrimp and salmon nicely. It's the chopped flat leaf parsley that puts this recipe over the top, transforming it into something that would fit in easily on a schmancy restaurant menu.
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