This is one of my favorite spring pasta dishes, combining two classic seasonal ingredients- salmon and asparagus- in a very simple and delicious preparation! It’s also an economical way to enjoy an expensive fish like salmon because it goes so much further when combined with pasta. This pasta dish seems to always be a hit at our catering events. Please share and when your friends ask where you found such a delicious dish, refer them to The Doe Fund for some food inspiration!!!
Salmon and Asparagus Bow Tie Pasta
2 tablespoons extra virgin olive oil
8 oz. salmon, cut into 1-ounce fillets
4 shallots, chopped finely
4 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 bunch asparagus (about 1 lb.)
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1 lb. bow tie pasta, cooked
1 tablespoon lemon juice
Directions: Heat 1 tablespoon of olive oil in a sauté pan and brown the salmon on both sides. When the salmon is still pink on the inside, remove from the pan and set aside. In the same pan, sauté the shallots and garlic until it is translucent. Season it with some salt and pepper.
Bring a large pot of water to boil. Add 1 tablespoon salt. Trim asparagus stems; plunge the asparagus into the boiling water and boil for 3 minutes. Drain immediately and cut into 2-inch pieces.
Add the asparagus to the shallot mixture and toss. Continue cooking over medium heat for 3 to 4 minutes. Add the dill and cooked pasta. Finish seasoning with salt and pepper and toss. Add the salmon and toss gently.
Divide among 4 pasta bowls, placing 2 pieces of salmon in each bowl. Drizzle the lemon juice and remaining olive oil over the top and serve immediately.