3/4 pound uncooked pappardelle pasta
3 tablespoons extra-virgin olive oil, divided
2 large leeks (1 pound), trimmed and thinly sliced
2 teaspoons minced fresh savory or 1 teaspoon minced fresh thyme plus 1 teaspoon minced fresh mint
3/4 teaspoon salt, divided
1/4 cup dry white wine
1/2 cup unsalted chicken stock (such as Swanson)
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon grated fresh lemon rind
1 (1-pound) fresh or frozen sustainable salmon fillet
1/4 teaspoon freshly ground black pepper
2 teaspoons unsalted butter
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid; keep pasta and cooking liquid warm.
2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks, savory, and 1/2 teaspoon salt; cook 15 minutes or until leeks are translucent, stirring occasionally. Increase heat to medium-high. Add wine; cook 1 minute. Add stock; bring to a simmer. Remove from heat; stir in pasta, reserved cooking liquid, parsley, and lemon rind.
3. Sprinkle salmon fillet with remaining 1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon olive oil and butter; swirl until butter melts. Add salmon fillet, and cook for 5 minutes on each side or until desired degree of doneness. Flake the salmon into large chunks. Arrange 1 cup of the pasta mixture on each of 6 plates, and top evenly with flaked salmon. Serve immediately.