Salmon Farfalle with Parsley and Olive-Mustard Butter

Ingredients

• 3 Vital Choice wild salmon portions (6 ounces each)
• 3 tablespoons organic Vital Choice extra virgin olive oil
• 1 pound farfalle (bow-tie) pasta
• 3 tablespoons unsalted butter
• 3 shallots, thinly sliced
• 2/3 cup pitted and halved kalamata olives
• 2 teaspoons Dijon-style mustard
• 2/3 cup chopped flat-leaf parsley

Instructions

1. Boil a large pot of salted water over high heat. Add pasta and boil until cooked but still slightly chewy, about 10 minutes.
2. Melt butter in a large skillet or sauté pan over medium heat. Add oil and shallots and cook, stirring until soft but not brown (about 3 minutes). Add olives and mustard; stir to combine. Add salmon and cook, stirring, until just cooked through (about 3 minutes). Add parsley and the salt and pepper to taste. Set aside.
3. Drain pasta. Add it to sauce; toss to coat. Divide pasta among warmed plates, spooning any remaining salmon, olives and capers on top.