Bowties with pancetta, grilled salmon and artichokes, and mixed greens with russian-peppercorn dressing
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2 reserved grilled salmon steaks, cut into 5cm pieces
1) Cook pasta according to package directions. Drain and transfer to a large bowl.
2) Meanwhile, heat oil in a large frying pan over medium heat. Add pancetta and cook 3 minutes, until golden and crisp. Stir in broth, salmon and artichokes and bring to a simmer. Remove from heat and stir in parsley. Stir mixture into bowties. Season, to taste, with salt and black pepper.
3) Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens.