Lemon Pasta with Salmon, Asparagus and Dill

 


1 lb. rigatoni pasta

1 lb. salmon fillet (skinned and bones removed)

1/2 teaspoon salt (divided)

1/4 teaspoon pepper

2 tablespoon extra virgin olive oil

1 bunch asparagus

4 garlic cloves, minced

zest of a lemon

juice on one lemon

3 tablespoons freshly chopped dill

1/4 cup Parmesan cheese 

Parmesan cheese for serving



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.

Season the salmon with 1/4 teaspoon salt and pepper.  Add 1 tablespoon of extra virgin olive oil to a sauté  pan on medium high heat.  Add the salmon and cook without moving for 4 minutes.  Turn salmon over and cook another 3-4 minutes.  Remove the salmon from the pan and place on a plate, flake or cut into small pieces and cover with foil.

Prepare the asparagus by cutting off the tough ends and cutting the asparagus the same size as the rigatoni, about 2 inch pieces.

In the same sauté  pan you cooked the salmon, heat the other tablespoon of extra virgin olive oil over medium heat.  Add the asparagus and cook for 3-4minutes.  Add the garlic and saute for another minute.

When the asparagus is cooked, 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.  Add parmesan cheese.  Stir to combine over medium heat. Adjust salt and pepper if needed.  Add more water if needed.


Top with chopped dill.  Serve immediately with additional Parmesan cheese.



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