Fettucine with Salmon and Asparagus

By stretchina

Ingredients

• 8 oz. asparagus
• 2 tsp. olive oil
• 3 medium cloves garlic, finely chopped
• 1/8 tsp. red pepper flakes
• 1/4 cup hot water
• 1/4 tsp. table salt
• 1/8 tsp. table salt
• 4 oz. uncooked fettucine
• 6 oz. salmon fillet with or without skin, skinless
• 1 tblsp. fresh lemon juice

Details

Servings 4
Preparation time 8mins
Cooking time 28mins

Preparation

Step 1

Snap off woody ends of asparagus; cut each stalk crosswise diagonally into 1-inch pieces

In a large skittet, heat oil over medium-high heat. Add garlic and red pepper flakes; saute' 1 minute. Add asparagus and saute' 2 minutes. Stir in hot water and 1/4 tsp. salt; cover skillet and cook asparagus 2 minutes or until almost tender. Uncover and cook 1 minute longer. Remove from heat and set aside.

Cook fettucine according to package instructions. Meanwhile, place salmon in a microwave-safe bowl and sprinkle with lemon juice and 1/8 tsp. of salt. Microwave 2 to 3 minutes or until fish is just cooked through. Separate fillet into bite-size chunks, and mix gently with cooking juices in bowl. (I add a little honey and cooked salmon in oven for 20 minutes on 375 degrees).

Drain pasta and mix with asparagus in skillet; add salmon with juices, gently toss and serve.