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1
Preheat a gas grill to medium-high heat or prepare a charcoal grill with a medium-hot fire.
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2
Spray a 12- by 12-inch square of heavy-duty aluminum foil with cooking spray.
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3
Place the salmon, skin-side down, on the center of the foil.
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4
Sprinkle the salmon with salt and pepper and sprinkle the Italian seasoning and coriander over the top.
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5
Put 1 tablespoon of butter on top of each fillet and place 2 half slices of lemon on each.
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6
Wrap the salmon tightly in the foil, place on the grill, and cook for 10 minutes.
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7
Remove the salmon from the grill and open the foil packet to allow the steam to escape.
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8
Let stand until cool enough to handle.
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9
Reserving any cooking liquid in the foil packet, transfer the salmon to a small bowl and using a fork, flake it into large pieces; discard the skin.
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10
Meanwhile, bring a large pot of salted water to a boil and cook the linguini until al dente, according to the package instructions.
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11
Put the peas in a large mixing bowl, drain the pasta and pour it over the peas in the bowl.
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12
(The heat from the pasta will cook the peas.)
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13
Add the reserved cooking liquid from the salmon to the bowl along with the tomatoes, capers and lemon zest.
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14
In a small bowl, whisk the lemon juice, olive oil and mustard together until thick and emulsified; pour the dressing over the pasta and toss well to coat.
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15
Add the flaked salmon and dill, and toss gently until combined.
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16
Taste and adjust the seasoning, if necessary.
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17
Transfer the pasta to a serving platter, garnish with chopped parsley and lemon slices, and serve immediately.
