Place the water in a large stock pot over high heat.

When the water is boiling, add the fettuccine. Stir the pasta occasionally. It should take about 12 minutes to cook (follow package directions).

Slice the leeks lengthwise and rinse well to make sure that all the dirt is removed. Then cut the leeks crosswise thinly into half moons, keeping the white and green parts separate.

While the pasta is cooking, place a large skillet over medium-high heat. Spray lightly with oil.

Add the green tops of the leeks first and cook, stirring occasionally.

Reduce the heat if needed so that the leeks do not brown.

When the dark green tops are slightly cooked, add the white part of the leeks.

While the leeks are cooking, place the olive oil, salt, pepper, vinegar, and honey in a medium mixing bowl and whisk together to make a vinaigrette.

Drain the pasta when it is cooked and add it to the mixing bowl with the vinaigrette. Toss the fettuccine until it is well coated.

When the leeks are done (limp), add them to the pasta/vinaigrette mixture and toss gently.

Add the capers and pine nuts to the mixing bowl, fold together gently, and place the salad in the refrigerator to chill.

Remove the preheated pan from the oven, spray lightly with oil, and place the salmon filets in the pan.

Return the pan to the oven and cook for 5 - 7 minutes.

Turn the salmon filets over and cook for another 5 minutes. Remove and let cool a few minutes.

After the salmon is cooled, flake the salmon into bite-sized pieces.

Add the salmon to the pasta salad and toss gently. Return the bowl to the refrigerator.

When the salad is chilled, coarsely chop the herbs and add them to the bowl, tossing the salad gently.

Serve the salad topped with the tomato strips.