Alison Miksch
Active Time
40 Mins
Total Time
40 Mins
Yield
Yield: serves 6 (serving size: 1 1/4 cups pasta mixture, 2 1/2 oz. salmon)

This dish tastes like spring, with mildly sweet spring onions and earthy asparagus as the backbone. A touch of heavy cream and butter add richness without weighing the dish down. Crisp chunks of salmon are an easy way to dress up an otherwise normal pasta dish. If you want to green up your pasta bowl even more, add another spring favorite: Green peas.

How to Make It

Step 1

Prepare pasta according to package directions, omitting salt and fat. Drain, reserving 3/4 cup cooking water. Set aside.

Step 2

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add asparagus, spring onions, and 1/2 teaspoon of the salt; cook, stirring occasionally, until asparagus is tender and onions are translucent, 8 to 10 minutes. Add wine, and increase heat to high; cook, stirring occasionally, until liquid is partially reduced, about 1 minute. Add stock and 1/4 cup of the reserved cooking water; bring mixture to a simmer and let sit, undisturbed, 1 minute. Stir in cooked pasta, parsley, heavy cream, butter, lemon zest, thyme, and mint. Remove from heat; add cooking water 1 tablespoon at a time until pasta is well coated and desired consistency is reached. Cover to keep warm.

Step 3

Heat 1 tablespoon of the oil in a large skillet over medium-high. Sprinkle salmon evenly with pepper and remaining 1/2 teaspoon salt. Add salmon to skillet; cook until a thermometer inserted in thickest portion of fillet registers 120°F (for medium), 4 to 5 minutes per side, or until desired degree of doneness. Remove from heat. Flake salmon into large chunks.

Step 4

Divide pasta mixture evenly among 6 bowls; top evenly with salmon pieces. If desired, drizzle evenly with remaining 1 tablespoon oil.

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