Bow Ties with Salmon and Asparagus

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farfallewithsalmonleeksanda

Bow Ties with Salmon and Asparagus

If you have everything measured and prepped before you start cooking, this is a 30 minute meal.  Very delicious and healthy recipe.

  • 1 tablespoon unsalted butter
  • 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 2 (6-oz) skinless salmon fillets, 1 1/4 inches thick
  • Salt and pepper
  • 1 cup chicken broth or dry white wine
  • 3/4 cup heavy cream
  • 1 lb. asparagus, trimmed and cut on bias into 1 1/2-inch pieces
  • 1 lb. farfalle (bowties)
  • 1/4 cup minced fresh parsley
  • 1 tablespoon lemon juice

Bring 4 quarts water to boil in large pot.  Add asparagus and 1 tablespoon salt and cook until tender, about 3 minutes; transfer to paper towel-lined plate.  Return water to boil, add pasta, and cook, stirring often, until al dente.  Reserve 1/2  cup cooking water, then drain pasta and return it to pot.

While asparagus and pasta is cooking, melt butter in 12-inch nonstick skillet over medium-high heat.  Add leeks and cook until tender, about 4 minutes.  Season salmon with salt and pepper and add to skillet.  Add wine, cover, and cook until salmon is just cooked through, about 6 minutes.  Transfer salmon to plate and cover.  Stir cream into now-empty skillet and simmer until thickened, about 2 minutes; remove from heat and cover.

Add sauce, salmon with any accumulated juices, asparagus, parsley, and lemon juice to pasta and toss gently to combine and break salmon into bite-size pieces.  Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.

Serves 4 to 6.

“Great occasions for serving God come seldom, but little ones surround us daily.”

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