Makes 6 servings
Total Time: about 35 minutes
- 1 lb dried campanelle, or pasta of choice
- 3/4 lb wild salmon filet, skin on
- 1 lb asparagus, trimmed and cut in half or thirds
- 6 oz spinach leaves
- 2-3 Tbsp sherry or white whine
- 2 cloves garlic, minced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1/3 C cream or half-and-half
- 1/4 C grated Pecorino Romano
- salt and pepper
Season the salmon fillet with salt and pepper. In a large skillet, heat 1 tablespoon of the oil and 1 tablespoon of butter over medium-high heat. Slide the salmon into the pan and brown each side until the fish it just cooked through (about 3-4 minutes per side, depending on the thickness of your fillet). Remove from the heat and transfer the salmon to a plate or cutting board. Remove the skin and flake apart the salmon. Set aside.
Boil a large pot of water for the pasta and asparagus and season the water generously with salt. Add the asparagus and blanch. Transfer to a bowl and set aside. Add the pasta to the asparagus water and cook until just al dente. Drain and return to the pot and toss with the remaining tablespoon of olive oil, the salmon, and asparagus.
Meanwhile, pour off all but 1 tablespoon of the fat left in the skillet. Add the remaining tablespoon of butter to the pan, heat over medium, and add the garlic, stirring and cooking until fragrant. Throw in a splash of the sherry or wine to deglaze the pan, scraping up any brown fishy bits left behind. Cook for a minute or two until the alcohol has evaporated, then add the spinach leaves (in batches if necessary) and cook until wilted. Pour in the cream and increase the heat to bring the sauce to a simmer and thicken the cream. Once thickened, taste the sauce for seasonings and add salt and pepper as necessary. Pour the thickened sauce over the pasta and toss to combine. Enjoy!