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Asparagus Pasta 'n' Salmon

Asparagus Pasta 'n' Salmon
Asparagus and a light lemon dressing make this pasta salad perfect for spring dinners. Grilling the salmon gives it great flavor.
4 ServingsPrep: 25 min. Grill: 15 min.

Ingredients

  • 1 salmon fillet (1 pound)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 cups uncooked bow tie pasta
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
  • 3 medium leeks (white portion only), thinly sliced
  • 2 teaspoons olive oil
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1/2 cup chicken broth
  • 3 tablespoons snipped fresh dill or 3 teaspoons dill weed
  • 1 tablespoon lemon juice

Directions

  • Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled
  • tongs, moisten a paper towel with cooking oil and lightly coat the
  • grill rack. Grill salmon, covered, over medium heat or broil 4-6 in.
  • from the heat for 12-18 minutes or until fish flakes easily with a
  • fork.
  • Meanwhile, cook pasta according to package directions. In a large
  • skillet, saute asparagus and leeks in oil with until asparagus is
  • crisp-tender. Sprinkle with remaining salt and pepper.
  • In a small bowl, combine the cornstarch, water, broth, dill and lemon
  • juice until smooth; stir into asparagus mixture. Bring to a boil;
© Taste of Home 2013

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Asparagus Pasta 'n' Salmon (continued)

Directions (continued)

  • cook and stir until thickened and bubbly. Reduce heat; cook and stir
  • 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve
  • with salmon. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013