Spaghetti with Salmon & Asparagus

This recipe was inspired by a dish served at my local Nordstrom Cafe, Angel Hair Pasta with Salmon and Asparagus. My adaptation of it uses spaghetti in place of angel hair, but either one is totally fine. This dish is easy to throw together, provided you have the ingredients at hand. You'll need fresh salmon, asparagus, parmesan cheese, chives, and a lemon. What I like about this dish is that it tastes really light and fresh, but is also satisfying.  

Some of the ingredients.

Ingredients:

(Yields 2 servings)

• 1/2 lb spaghetti or angel hair pasta
• 2 fillets of salmon, cut into large bite-size pieces
• 2 tablespoons of chives, finely chopped
• 10 spears of asparagus, cut into 2-inch lengths
• zest of a lemon
• 3 tablespoons of grated parmesan cheese
• salt and pepper

Instructions:

• Prepare the pasta according to the directions on the package
• Saute the salmon pieces (after seasoning with salt and pepper) in a skillet with olive oil over medium-high heat until they are just cooked, slightly pink in the center. 
• Remove the salmon from the skillet and set aside.
• Add the asparagus pieces to the skillet and cook for 3-4 minutes, tossing occasionally. 
• Add the cooked pasta to the skillet along with the salmon and toss everything together. 
• Turn off the heat under the skillet and add the chives, lemon zest, parmesan cheese and salt and pepper.
• Toss to combine, I recommend using a tongs in order to keep everything in the skillet.  

The finished product. 

If you try out this recipe, be sure to let me know how it turns out!