|2 servings||calories per servings 740||protein serving 50 g||carbs per serving 51 g||total fat per serving 37 g|
Fresh dill and wild-caught salmon are always a happy couple, especially when paired with a rich buttery sauce like the one used to coat the wide ribbons of pasta they’re tossed with. Dill, which has a flavor that’s somewhat of a combination of fennel and celery, also plays a complementary role in the asparagus and tomato salad, which lends color and bright pops of flavor to round out the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||37 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||51 g|
|Dietary Fiber||5 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Discard tough asparagus ends. Cut tender spears into 1-inch pieces.
• Halve tomatoes lengthwise.
• Peel and chop garlic.
• Finely chop green onion, keeping white and green parts separate.
• Pick and chop dill fronds.
When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes.
While pasta cooks, place a large sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add salmon. Cook without disturbing until lightly browned on bottom, about 1 minute.
• Add onion whites and garlic. Cook, tossing, until fragrant, about 30 seconds.
• Add wine and 1/4 teaspoon kosher salt. Reduce heat to medium, and cook until wine is reduced by half, about 2 minutes.
• Remove pan from heat.
• Reserve 1/2 cup pasta cooking liquid for sauce.
• Drain pasta over a bowl, reserving hot cooking liquid.
• Quickly add asparagus to hot water. Let cook in hot water, 2-3 minutes.
While asparagus cooks:
• Return sauté pan to high heat. Add cream.
• When cream simmers, cook, stirring to incorporate, about 1 minute.
• Remove from heat. Taste and adjust seasoning as desired.
• Fold in pasta, onion greens and half of dill.
• Toss gently to coat pasta. Adjust seasoning as desired with reserved cooking water.
• Drain asparagus.
• In a bowl, combine asparagus, tomatoes, half of dill, 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Divide pasta between 2 plates.
• Serve with asparagus salad, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...