This is from The Dallas Morning News food section from long ago. It was absolutely simple, fresh, and delicious. Certainly it made a perfect second-night use for grilled salmon and I can imagine it doing equally well with other grilled fish such as tuna or swordfish.
This made more than 4 servings for us and I actually made sure the sauce was ready before the pasta so that the linguine wouldn't all stick together waiting to be tossed with the sauce.
8 ounces linguine
2 teaspoons olive oil (divided use)
3 or 4 cloves thinly sliced garlic
1/4 teaspoon crushed red pepper
1 cup whole grape tomatoes (I had cherry tomatoes and cut them in half)
Freshly ground black pepper and salt to taste
3 tablespoons chopped fresh dill, plus more for garnish (I didn't have fresh dill and didn't use any at all)
1 tablespoon butter
2 (4-6 ounce) cooked (leftover) salmon filets, flaked
Cook linguine according to directions, reserve 1/4 cup cooking water and drain pasta.
Meanwhile, heat 1 teaspoon olive oil on medium-high heat in a large nonstick skillet. Add garlic and crushed red pepper; cook 1 minute or until golden and fragrant. Transfer to a small bowl.
Reduce heat to medium, and heat remaining oil in same skillet. Add tomatoes and cook, stirring frequently, 2 to 3 minutes or until skins begin to split; crush a few tomatoes with the back of a spoon. Season with salt and pepper to taste. Remove from heat.
Add reserved pasta to skillet along with dill, reserved cooking water nd butter; toss to combine. Gently stir in salmon. Heat salmon briefly. Serve immediately. Garnish with additional dill. Serves 4.