-3/4 lb salmon
-1/2 tsp onion powder
-2 tbsp butter
-1 tbsp flour
-1/2 cup dry white wine (or chicken broth)
-3/4 cup heavy cream
-2 tbsp minced garlic
-1 tbsp fresh dill
-juice of one lemon
-asparagus, cut into 1.5-2 inch pieces
-fresh parsley, chopped
-pasta of your choice
-1/4 cup parmesan
- Cook pasta according to package. Reserve 1/4 cup pasta water.
- In a skillet over medium high, add a drizzle of olive oil. Season salmon with salt, pepper, and onion powder. Cook salmon for 2 to 3 minutes each side. It will not be cooked through. Remove and put on a plate. Reduce heat to medium low.
- To pan, add butter. Once melted, whisk in flour, then add garlic. Whisk in wine or chicken broth. Add lemon juice, then whisk in heavy cream. Whisk in pasta water.
- Throw in asparagus and dill.
- Add salmon to pan. Use a spatula to break up the salmon into bite-size pieces. Cook until salmon is cooked through. About 5-6 minutes.
- Toss in pasta. Add parsley and parmesan.
