Instructions: 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.

This recipe yields 6 servings.

Comments: Pasta salads are longtime favorites that will never go out of style. A firm, flavorful fish like salmon is a partner that stands up well to the heartiness of the pasta. Any of the various pasta shapes available can be used, as well as flavored pastas such as spinach or red pepper. If you have some leftover cooked salmon, you can use 2 cups of it, flaked, in place of the salmon here.

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