- 4
- 8 mins
- 28 mins
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
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.