Dinner

Tangy Salmon and Asparagus Pasta is for Dinner.

Tangy Salmon and Asparagus Pasta takes several minutes to prepare.

Tangy Salmon and Asparagus Pasta takes several minutes to cook.

Tangy Salmon and Asparagus Pasta makes 4 servings.

The ingredients for Tangy Salmon and Asparagus Pasta are:

1 lemon
1 Tbsp honey
1 10-oz skinless filet of salmon
1/2 lb (half box) Mini Farfalle
2 Tbsp olive oil, divided
8 oz (half bunch) fresh asparagus
1 clove garlic, minced
2 oz goat cheese
1 cup vegetable broth
1 Tbsp chopped fresh parsley

Here is how you make Tangy Salmon and Asparagus Pasta:

Preheat oven to 375.Remove the zest from the lemon and set aside. Put the juice of the lemon in a bowl with the honey and mix well. Put the salmon in a glass baking dish and pour the lemon mixture over it. Salt and pepper generously. Cover the dish with foil and bake for 17 minutes, or until cooked through and flaky. On a baking sheet, toss the asparagus with 1 Tbsp olive oil and salt & pepper generously. Roast the asparagus for 5-10 minutes (depending on the thickness of the stalk, until cooked but still al dente). Slice asparagus into 1" pieces.In the meantime, cook the pasta according to package directions, reserving 3/4 c of the cooking water just before you drain it. In a small saucepan, heat the oil over medium-low heat, and then cook the garlic for 30 seconds. Add in the goat cheese and vegetable broth and increase the heat to medium. Stir until the goat cheese melts into the stock and everything is incorporated. Add in about 1/2 c of the pasta cooking liquid. Add in the lemon zest, stir, and then add in the asparagus and salmon, breaking up salmon into small chunks. Toss the pasta with the sauce, adding a bit more pasta cooking water to thin the sauce if necessary.Number of Servings: 4Recipe submitted by SparkPeople user SNARKMEISTER.

The nutritional information for Tangy Salmon and Asparagus Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 433.9

• Total Fat: 13.2 g
• Cholesterol: 56.8 mg
• Sodium: 329.0 mg
• Total Carbs: 51.1 g
• Dietary Fiber: 3.3 g
• Protein: 29.1 g