Iron Chef'ing the Leftovers: Pesto Salmon Pasta

So, I wanted to use up the leftover salmon from last night's dinner, and also had a bunch of homemade pesto to use while it was still fresh. So, the result: iron chef'ing a tasty recipe using the ingredients I had. This pasta was deliciously creamy and once again, very easy! (The hubs, who is looking over my shoulder, gives a ringing endorsement, as does the dog, who is actively licking up my leftovers as I type.) Adapted from busycooks.com.

Serves 2.

--1 portion salmon (about 1/3 of a pound)
--1/2 pound angel hair pasta
--About 6 ounces basil pesto (I used the homemade recipe posted below)
--1/2 cup half and half
--1/2 cup sour cream
--Generous Parmesan cheese

While boiling water for pasta, preheat oven to 400 degrees and bake salmon in a dish with some olive oil on the bottom, for 15 minutes. Cook angel hair pasta and set aside. Combine pesto, half and half and sour cream in a saucepan, on medium high heat for about 2-3 minutes, then add some cheese. Cut the salmon up into chunks and stir in with the pesto sauce. Put on pasta and add more cheese and salt and pepper to taste.