This is an excellent recipe if you enjoy salmon and asparagus. This dish tasted like something you'd get in a restaurant. It was absolutely fabulous. I give it five stars and I hope you will too.

There are so many wonderful things about salmon that it’s really so hard to know where to start. It's great to grill, taste great bought fresh or frozen and can be cooked in many different ways.

Wild salmon can be eaten without fear of excess contaminants or mercury, and it has a very high nutrient profile, including the highly-prized omega-3 fatty acids. Omega-3 fats seem primarily work through reducing inflammation in our bodies, which appears to be at the base of many health problems, including heart disease, diabetes, some cancers and arthritis. Asparagus is also one of the most healthful foods, and leads nearly all fruits and vegetables in the wide array of nutrients it supplies.

This recipe is easy to prepare. Feel free to double the servings if needed. If you don’t like asparagus, you can substitute peas or broccoli. If you make it, please let me know how it turns out and if and what you did different. I would love to hear from you.

Happy Cooking and Eating!

Ingredients

• 1/2 cup uncooked penne pasta, or as needed
• 1/4 cup olive oil
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/2 pound salmon filet
• 1 pinch salt (optional)
• 1/2 cup cut fresh asparagus (1 inch pieces), or as needed
• 2 cloves garlic, minced
• 2 slices fresh lemon
• 1 1/2 cups heavy cream
• 1/4 cup freshly grated Parmesan cheese, or to taste
• 1 pinch salt, or to taste (optional)

Preparation

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Heat 1/4 cup of olive oil, the white pepper, dill, and 1/4 teaspoon of salt in a skillet over medium-low heat until the oil is shimmering. Gently lay the salmon fillet into the oil, and sprinkle with 1 pinch of salt. Arrange the cut asparagus and bits of minced garlic around the salmon in the skillet. Squeeze the lemon slices over the salmon and asparagus, and place the squeezed slices into the skillet. Cover and cook for 8 minutes. Flip the salmon, and cook until the salmon is no longer translucent in the center, about 8 more minutes.

Remove salmon, asparagus, garlic, and lemon slices from the skillet to a warmed plate, leaving the juices in the skillet. Whisk in the cream and enough Parmesan cheese to thicken the sauce. Let the cheese melt, and season to taste with salt. To serve, divide the cooked penne pasta, salmon, and asparagus between two plates, with the pasta to the side of the salmon. Spoon the cream sauce over the pasta, and serve. Serves 2, prep time: 20 minutes. Cook time: 30 minutes. Serve with salad and crusty bread. Enjoy!