Ingredients
Method
- Bring a large pot of water to a rolling boil, adding sea salt. Cook the pasta until just al dente.
- Prepare the asparagus by snapping off the woody ends and cutting the stalks into two-inch pieces. Mince the garlic and chop the herbs.
- Heat olive oil in a skillet over medium-high heat. Season the salmon with salt and pepper, sear for 4 minutes per side until cooked through.
- Remove the salmon from the pan and let it rest. In the same skillet, add asparagus and sauté for 3-5 minutes until bright green.
- Add minced garlic to the skillet, stirring for one minute until fragrant.
- Pour in the cream, lower heat, stir in lemon zest, juice, and half of the Parmesan. Let the sauce thicken slightly.
- Flake the rested salmon into bite-sized chunks, discarding skin if preferred.
- Reserve one cup of pasta cooking water, then drain the pasta. Add pasta to the skillet with sauce and asparagus.
- Toss everything together gently, adding reserved pasta water if too thick.
- Fold in flaked salmon and fresh herbs, serve immediately.
Notes
Pay attention to the salmon's texture to avoid overcooking. Always zest lemon before juicing for maximum flavor. Store leftovers in an airtight container for up to two days.