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1
Begin by preheating the oven to 400 degrees F in preparation for the asparagus.
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2
Heat a large pot of water to boil for the pasta.
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3
Add a healthy dose of salt and a couple of dashes of olive oil to the pasta water.
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4
Meanwhile, prepare the vegetables and fish for cooking.
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5
I like to prepare them ahead of time, since the process seems to go fast once the cooking begins.
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6
Chop the onion into small pieces and set aside.
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7
Chop or press about three cloves of garlic and set aside in a small bowl.
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8
Prepare the asparagus by rinsing the stalks and then removing the tough, fibrous lower portion of the stalks.
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9
Dont know how far up to cut the bottoms of the asparagus?
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All you have to do is bend the asparagus toward the bottom; it will snap apart in the perfect spot, right where the woody portion of the base begins.
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(I always end up snapping off a few stray ends that didnt get cut far enough up.)
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12
Set aside the asparagus spears on a metal cookie sheet.
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13
Chop about 7 or 8 leaves of fresh basil and set aside in a small bowl.
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14
For the salmon, prepare it by removing the skin and rinsing off any scales that may have stuck around.
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Set aside.
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16
To cook the asparagus, melt two tablespoons of butter in the microwave for a few seconds.
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Drizzle the butter over the asparagus, add salt, a healthy dose of Parmesan cheese, and lightly toss the spears to coat them.
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Spread the spears out into a single layer on the metal sheet.
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Place the asparagus in the pre-heated oven for 10 12 minutes (cook for up to 20 minutes if you have thick stalks and like your asparagus softer).
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20
When the water comes to a boil, cook the pasta according to package directions.
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When finished, drain the pasta, add 2 tablespoons of butter to it, salt generously, and stir to coat the pasta.
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Set aside.
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23
When the asparagus is finished roasting, remove the asparagus to a cutting board to cool, then chop the spears into bite-sized pieces.
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24
While the pasta and asparagus are cooking, heat two tablespoons of butter and two tablespoons of olive oil in a large skillet over medium heat.
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25
Add the onions and stir occasionally until the onions are almost translucent.
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Than add the minced or chopped garlic and continue to cook for a minute or two.
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Then add the 1/2 cup chicken stock.
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Place the salmon into the onion/chicken stock mixture and let the meat cook for 3 to 4 minutes on each side.
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29
When the salmon is nearly done and is beginning to flake and separate, add the diced tomatoes and the heavy cream.
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Stir gently.
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Continue to cook until the salmon is cooked through.
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Remove from the heat.
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Add the chopped basil to the salmon mixture, as well as a healthy dose of salt and pepper to taste.
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34
Combine the noodles and the asparagus in the skillet with the salmon mixture, as well as Parmesan cheese to taste.
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35
I like a lot of cheese and end up using about half of a cup.
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Gently stir to combine and break up the salmon.
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Add more salt and pepper if needed.
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38
Serve!
