Salmon with Creamy Pasta and Asparagus

Step 1

Cook the 8 oz pasta in salted boiling water until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.

Step 2

While pasta cooks, season the 1 lb salmon with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high and sear salmon skin-side down until golden, 4-5 minutes. Flip and cook 2-3 minutes more until just cooked through. Remove and flake into chunks.

Step 3

In the same skillet, add the 1 bunch asparagus (trimmed and cut into 2-inch pieces) and sauté over medium until bright green and crisp-tender, about 4 minutes.

Step 4

Pour in the 1 cup heavy cream and zest of the 1 lemon. Simmer until slightly thickened, 2-3 minutes. Stir in the 2 tbsp dill and the flaked salmon.

Step 5

Add the drained pasta and toss to coat, adding reserved pasta water a splash at a time until the sauce clings. Season with salt, pepper, and a squeeze of lemon. Serve with extra dill if you like.