My path to becoming the cook I am today has been full of adventures and learning experiences. Because there is no perfect cook, I continue to improve by reading and listening to other chefs, and watching carefully to see how each dish is prepared. I incorporate those findings into my everyday cooking. Much like other cooks, I am one to appreciate the details in preparation and plating. This recipe calls for that kind of meticulousness, and although having to peel asparagus seems like a terrible chore, it really changes the look and taste.
For this dish, you can buy medium-thick or thin asparagus, it does not make a difference. The quality of your peeler does make a difference, so make sure to use a very good one. Some folks don’t agree with me, but I feel very strongly about this: for asparagus to have a clean, delicate flavor, they should be shaved slightly. Peeling asparagus doesn’t just make it look prettier, it makes a larger portion of the stalk more tender and edible.
Now you are ready to prepare this delicious dish. It takes just minutes to prepare, and yet tastes like you spent all day cooking it up. The delicate asparagus is the perfect pairing with the salmon (if you have frozen fillets in your freezer, now’s your chance!), adding crunch and texture. The onions are the perfect sweetness and the butter makes the sauce smooth and creamy. Don’t forget the wine, which gives it another depth of deliciousness. This is a healthy “must try.”
This recipe will serve 4-6 people who will be surprised and delighted by this healthy springtime meal.
Ingredients for Spring Pasta with Salmon, Asparagus, and Parsley:
Cooking spray
1 (6 oz.) salmon fillet, skin removed
Kosher salt and freshly ground black pepper
Juice of half a lemon
1 lb. cavatappi or other short pasta
8 small asparagus, peeled and cut into bite sized pieces
1 (10 oz.) package peas
4 tbsp. unsalted butter, cut into pieces
1/2 yellow onion, chopped
1/2 cup dry white wine
4 tbsp. fresh parsley, torn
Preheat oven to 350°F.
Lightly grease a small baking sheet.
Season salmon with salt, and pepper.
Roast on prepared baking sheet until cooked through, 20 to 25 minutes. (Do not turn off oven.)
Transfer to a plate.
Cool completely, then flake into large pieces.
Turn oven up to 450 degrees.
Peel the stalks of the asparagus.
See how beautiful and bright green they are?
Combine asparagus with oil, the lemon juice and salt and pepper.
Place asparagus on baking sheet lined with parchment paper.
Roast for 10 to 15 minutes, until they are bright green with bits of brown running through them.
Bring a pot of water with handful of salt to a boil.
Place pasta in pot.
Cook according to directions on package minus 4 minutes.
Place peas into pasta and cook for 4 more minutes.
Reserve 1 cup cooking water; drain.
Return pasta to pot.
Melt 2 tablespoons butter in a large skillet over medium heat.
Add onion and season with salt and pepper.
Cook, stirring occasionally, until tender, 6 to 8 minutes.
Add wine, lemon juice and cook until syrupy, 3 to 4 minutes.
Add pasta.
Bring to a simmer.
Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a thicker sauce).
Pour over pasta, and add additional cooking water if needed to create a thicker sauce.
Gently fold in 2 tablespoons parsley and asparagus.
Carefully fold in salmon.
Transfer to a serving dish and sprinkle with the remains parsley.
It’s that simple!
