Lemon Pasta with Salmon, Asparagus and Dill

 


1 lb. rigatoni pasta

1 lb. salmon fillet

1/4 tsp each salt and pepper

1 bunch asparagus

2 tbsp extra virgin olive oil

4 garlic cloves, minced

zest of a lemon

juice on one lemon

3 tbsp freshly chopped dill

Parmesan cheese for serving


Preheat oven to 400 F

Bring a large pot of water to a boil and cook pasta according to the package directions. Reserve half a cup of the cooking liquid.

Place the salmon on a baking sheet lined with foil.  Season with salt and pepper. Bake for 20 minutes.

While the salmon is cooking,  prepare the asparagus but cutting of the tough ends and cut the asparagus the same size as the rigatoni.

In a large skillet, heat extra virgin olive oil over medium heat.  Add the asparagus and cook for 5 minutes.  Add the garlic and saute for another minute.

Add the pasta to the skillet with the asparagus.  Add the lemon zest, lemon juice, 1/4 cup of reserved pasta water and the flaked salmon.  Stir to combine over medium heat. Adjust salt and pepper if needed.  Add more water if needed.


Top with chopped dill.  Serve immediately with Parmesan cheese.



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