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.”