Easy Smoked Salmon and Asparagus Pasta (Gluten-Free)

Instructions

• 1.

  Boil pasta in salted water until al-dente (cooked but firm to bite)

• 2.

  While the pasta is cooking, prepare the asparagus. Slice off the tough bottom parts of the stalks just where the colour turns from white to green. Using a vegetable peeler, shave off as much of the asparagus stalk. Then, roughly chop the remainder of the asparagus and set it aside in a separate bowl

• 3.

  Place salmon skin side down into a non-stick skillet and cook over medium heat until the skin becomes crispy about 2 minutes. Turn the salmon over, carefully remove the skin and place it back in the pan to crisp up the other side. Remove the skin from the skillet, chop and set aside for the topping

• 4.

  Break up the salmon into pieces, add asparagus pieces (not the shavings) to the skillet, and season with salt and pepper. Cook for about 2 minutes, stirring as needed. If the asparagus is too dry, add a splash of olive oil or butter

• 5.

  Using a small saucepan, add the cheese and cream and cook over low heat until the cheese has melted, stirring as needed until creamy. I like to leave small pieces of cheese in the sauce. Add the green onions to the sauce. Remove from the heat. 

• 6.

  ASSEMBLE

• 7.

  Drain the pasta, saving 1/4 cup of pasta water. Add the hot pasta to the pan with the asparagus shavings, and stir to combine. Add the cheese sauce, lemon juice, lemon zest and toss to coat the pasta. Add the pasta water and stir

• 8.

  Serve topped with chopped crispy salmon skin and lemon wedges.