Rotini with Asparagus, Salmon & Cherry Tomatoes

By Jaymers

Ingredients

• 1 box Barilla PLUS® Rotini
• 1/3 cup extra virgin olive oil
• 8 ounces Skin On Salmon Filets
• 1/2 cup Scallion sliced
• 1 pound Asparagus chopped
• 2 cups cherry tomatoes halved
• 1 1/2 Fresh Lemon
• 2 tablespoons Fresh Tarragon chopped
• salt to taste
• black pepper freshly ground to taste

Details

Adapted from barilla.com

Preparation

Step 1

1. Bring a large pot and a small pot of salted water to boil

2. Add salmon to the small pot of water; simmer on low 6 to 7 minutes until cooked through

3. Do not boil

4. When cooked, remove and let cool

5. When cool, remove skin and set aside

6. Heat olive oil in a large skillet

7. Add scallions and cherry tomatoes, sauté 2-3 minutes

8. Juice lemons to yield 3 tablespoons lemon juice

9. Add lemon juice

10. Season with salt and pepper to taste

11. Set aside

12. Cook PLUS® Rotini according to package directions

13. During last 2 minutes of cook time, add asparagus

14. Drain and immediately add to sauce

15. Add tarragon, mix well

16. Crumble salmon on top and toss gently

17. (May be served warm or cold as a salad