In order to prepare Salmon Asparagus and Spinach Pappardelle, all you need to be able to do, is boil water and make a simple sauce. That's in everybody's arsenal, so this healthy pasta dish can be your next dinner in about 30 minutes.
salt and pepper
White Wine Sauce
salt and pepper
Rinse the asparagus and cut off the bottom inch, the woody part of the stem. Then cut the stems in 2-3 pieces.
Transfer asparagus to the bottom part of a stack-and-steam pot and add about 1.5 inches of water (the water should not touch the bottom of the steamer part). Add salt to the water.
Skin the salmon fillet, using a thin, flexible knife. Sprinkle with salt and pepper. Spray the bottom of steamer part of your pot with non-stick spray to insure easy release of the fish. Place the salmon in the pot and place the pot on top of the bottom part. Place the lid on the stack.
Bring the water to a boil, turn the heat to medium and cook the asparagus for approx. 5 minutes. Use a slotted spoon and take the asparagus out of the water and cool them down. Place the stack back on the stove and continue to steam the salmon for another 5-7 minutes. Total steaming time all depends on the thickness of the fillet.
In a separate pan, boil water and salt for the pasta and cook according to the direction on the packaging. Drain the pasta and reserve some of the pasta water for the sauce.
In the pasta pan, soften the garlic in the butter. Sprinkle with the flour and cook for about 1 minute. Add the white wine and the cream and cook until the sauce coats the back of a spoon. Add salt and pepper to taste.
Add the pasta and the asparagus to the sauce and toss to coat with the sauce. Add some pasta liquid if needed.
Add spinach and salmon and mix again. Mix carefully and cut the salmon while mixing, but don't make it mushy, just smaller manageable pieces that can be mixed and become part of the pasta dish and not be on top of the pasta dish.