This is a really good recipe if you like salmon and asparagus. Celebrate spring with this recipe filled with spring flavors. Two of my clients who I cook for every week have gluten-free diets, so when I make this recipe, I just swap the pasta, and the dish becomes a healthy, gluten-free meal.
Spring Vegetables With Smoked Salmon On Pasta
1 pound dry whole wheat or gluten-free pasta
3 tablespoons of olive oil
1 onion, chopped
2 carrots, cut into 2-inch pieces
6 ounces bella mushrooms, sliced
1 bunch of fresh asparagus
2 cups of chicken broth
1 pound wild caught salmon
Salt and pepper to taste
1 cup of white wine
6 basil leaves, chopped
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain.
In a large skillet, add oil and sauté the onion, carrots, asparagus and mushrooms over medium heat until just crisp. Remove vegetables from the pan.
Preheat the oven to 350 degrees F. in a 9-by-13-inch baking dish, add 1 cup of the chicken broth and salmon. Season with salt and pepper, cover with foil and bake for about 10 minutes.
In the large skillet, add the remaining cup of chicken broth and white wine and simmer for about 10 minutes to reduce, add the vegetables back into the skillet with the pasta and simmer for 3 minutes.
Arrange the pasta and vegetables onto plates and top with the salmon. Top with fresh basil and Parmesan cheese.
• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or firstname.lastname@example.org, or visit www.mealslikemom.com.