Pappardelle With Asparagus and Salmon

Ingredients

• 1 pound asparagus 
• 0.5 teaspoon pepper black divided
• 2 tablespoons optional: dill fresh chopped
• 1 tablespoon mint leaves fresh chopped
• 0.3 cup spring onion sliced
• 4  lemon wedges for serving
• 0.5 cup cream sour reduced-fat
• 1 tablespoon olive oil for mister
• 0.5 pound pappardelle (wide-ribbon pasta)
• 2 cups peas frozen thawed
• 0.8 pound salmon fillet 
• 0.8 teaspoon salt divided
• 1  shallots minced
• 0.5 cup vegetable stock 

Equipment

• bowl
• frying pan
• pot
• aluminum foil

Directions

1. Season salmon with 1/4 teaspoon salt and pepper. Using a mister, spray fish with olive oil.
2. Heat a pan over medium-high heat; sear fish, flesh side down, for 8 minutes or until nearly cooked through.
3. Remove to a plate, skin side down, and cover with foil.
4. Cook pasta; drain, return to pot, keep warm.
5. Heat oil in pan; saut shallot and asparagus 2 minutes, until beginning to brighten.
6. Add broth; lower heat to medium, cover, and cook 3 minutes.
7. Add peas, cover, and cook 2 minutes. Stir in sour cream, onions, mint, and dill; lower heat to simmer.
8. Add remaining salt and pepper.
9. Add sauce to pasta; toss.
10. Remove skin and flake salmon into large chunks; add to pasta and toss gently. Divide among 4 bowls.
11. Garnish with additional herbs and lemon wedges.