• 12 oz. fresh skinless salmon, cut into 2 portions
  • 10 spears asparagus, cut into 1-inch pieces
  • 3 tbsp. olive oil, divided
  • 1 lb. penne pasta, cooked
  • 4 oz. pesto sauce
  • Salt and pepper to taste
  • Parmesan cheese (optional garnish)



Prep: 8 minutes, Cook: 15 mins., Serves: 4

  1. Heat a large skillet with 1 tbsp. olive oil over medium heat. Add salmon and cook for 4 minutes on each side until medium rare. Remove from pan and set aside. Let cool and break into 2-inch pieces.
  2. Heat the large skillet with remaining 2 tbsp. olive oil over medium heat. Add asparagus and cook for 4 minutes. Toss in cooked pasta, salmon pieces and pesto. Stir without breaking up salmon. Season with salt and pepper. Garnish with Parmesan cheese if desired.