10 minutes to prepare
20 minutes to cook
4-6 Servings
Ingredients
8 ounces salmon filet, skin on
1/3 cup extra virgin olive oil
1/2 cup scallions, sliced
1 pound (3 cups) asparagus, chopped in 1 inch pieces
2 cups cherry tomatoes, cut in halves
3 tablespoons (2 lemons) lemon juice
2 tablespoons fresh tarragon, chopped
1 box Rotini
salt and freshly ground black pepper to taste
BRING a large pot and a small pot of salted water to boil.
ADD salmon to the small pot of water; simmer on low 6 to 7 minutes until cooked through. Do not boil. When cooked, remove and let cool. When cool, remove skin and set aside.
HEAT olive oil in a large skillet. Add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper to taste. Set aside.
COOK pasta according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce.
ADD tarragon, mix well. Crumble salmon on top and toss gently.
TIP: White wine pairing recomended.
May be served warm or cold as a salad.
