1 pound asparagus, cut diagonally into 1/2-inch pieces
1/2 cup vegetable broth
2 cups frozen peas, thawed
1/2 cup reduced-fat sour cream
1/4 cup sliced green onions
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh dill
4 lemon wedges, for serving
How to Make It
Season salmon with 1/4 teaspoon salt and pepper. Using a mister, spray fish with olive oil. Heat a pan over medium-high heat; sear fish, flesh side down, for 8 minutes or until nearly cooked through. Remove to a plate, skin side down, and cover with foil.
Cook pasta; drain, return to pot, keep warm.
Heat oil in pan; sauté shallot and asparagus 2 minutes, until beginning to brighten. Add broth; lower heat to medium, cover, and cook 3 minutes. Add peas, cover, and cook 2 minutes. Stir in sour cream, onions, mint, and dill; lower heat to simmer. Add remaining salt and pepper.
Add sauce to pasta; toss. Remove skin and flake salmon into large chunks; add to pasta and toss gently. Divide among 4 bowls.
Garnish with additional herbs and lemon wedges.
Lia Mack Huber; Wine pairing by Andrea Immer Robinson,