Salmon and Asparagus Fettuccine with Orange

By á-2053

Ingredients

• 3/4 lb. dry fettuccine
• 2 Tbs. olive oil
• 2 Tbs. butter
• 1 1/2 lb. skinless salmon fillet, cut into 2 pieces
• 1 1/4 tsp. salt
• freshly ground black pepper
• 6 scallions, chopped
• 3 Tbs. lemon juice
• 1 tsp. grated orange zest
• 3/4 lb. asparagus, peeled and cut into 1 inch pieces

Preparation

Step 1

In a large frying pan, heat the oil and butter over moderate heat. Season the fish with 1/4 tsp. salt and a pinch of pepper. Cook 3 minutes per side. Remove the salmon and take the pan off the heat. Add the scallions and stir, scraping the pan to dislodge any brown bits, until the scallions wilt. Stir in the juice, zest, remaining 1 tsp. of salt and 1/4 tsp. pepper. Break the fish into chunks and add to the pan. Cook the fettuccine in boiling, salted water for 9 minutes then add the asparagus and cook until just done. Drain. Toss gently with the salmon mixture.