This recipe features salmon and spring vegetables and flavors that all compliment each other. This light alternative to heavy pasta is perfect for the warming weather!
My family and I used to take big shopping trips to Houston once a year and we would eat at the same restaurant every time. This was my absolute favorite dish to get and when they took it off the menu I was devastated! I decided to try and recreate it and make a healthier version to share with you! It tastes the exact same!!! I hope you all enjoy as much as did for many years!
- 1 pound fresh Salmon filet
- 1 pound bowtie pasta uncooked
- 1 pound fresh asparagus spears trimmed and cut into 1 inch pieces
- 2 cups frozen peas
- 1/4 cup olive oil
- juice of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh dill chopped
- 1/4 cup Parmesan cheese grated
- Wash your hands and clean your preparation area. Rinse asparagus spears under cool water.
- Preheat your oven to 400 Degrees F.
- Place salmon, skin side down, on a cookie sheet lined with aluminum foil and bake in the oven for 20 minutes or until salmon reaches a minimum internal temperature of 145 Degrees F.
- While the salmon is baking, whisk together the olive oil, lemon juice, salt, pepper, and dill in a small bowl.
- Boil a pot of water for pasta, cook pasta according to package directions. The last 3 minutes of the pasta boiling, add in the asparagus and peas. Drain and place in large serving bowl and toss with the olive oil dressing.
- Flake the salmon to pieces, removing from skin, and place in the serving bowl with the pasta. Toss to combine and coat with dressing. Serve immediately.