Name: Farfalle with Salmon, Leeks, and Asparagus
Total time: PLACEHOLDER
Ingredients: 1 tablespoon unsalted butter; 2 leeks , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 2 (6- to 8-ounce) skinless salmon fillets , 1 inch thick; ½ teaspoon table salt , plus salt for cooking pasta; ¼ teaspoon pepper; 1 cup dry white wine; ¾ cup heavy cream; 1 pound farfalle; 1 pound asparagus , trimmed and cut on bias into 1½-inch pieces; ¼ cup chopped fresh parsley; 1 tablespoon lemon juice

Why This Recipe Works

So much for pasta being a streamlined supper. For this springtime salmon pasta recipe, we cut back the amount of cookware needed to a Dutch oven and a skillet by carefully combining cooking steps, which also helped us minimize the cooking time. We simmered leeks, salmon, and the makings of a not-too-heavy wine-and-cream sauce together in the skillet, and cooked the asparagus and pasta together in the Dutch oven. (If added to the pan with the sauce, the asparagus would turn brown because of the wine's acidity.) Then all we had to do was combine the two elements just before serving for a dish that was at once rich and fresh, brightened by lemon and herbs.

Before You Begin

Arctic char or wild salmon may be substituted for the salmon in this recipe. If using either of those fish, cook the fillets until they reach 120 degrees (for medium-rare) and start checking for doneness early.

Instructions

Melt butter in 12-inch nonstick skillet over medium-high heat. Add leeks and cook until tender, about 4 minutes. Sprinkle salmon with salt and pepper, then place in skillet. Add wine, cover, and cook until center of salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 6 minutes.

Transfer salmon to plate, flake into bite-size pieces, and tent with aluminum foil. Add cream to skillet and cook until thickened, about 2 minutes. Remove sauce from heat and cover to keep warm.

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until almost al dente, about 10 minutes. Add asparagus and continue to cook until pasta and asparagus are tender, about 3 minutes longer. Reserve ½ cup cooking water, then drain pasta and asparagus and return to pot. Stir in parsley, lemon juice, and sauce, adjusting consistency with reserved cooking water as needed. Gently fold in salmon and season with salt and pepper to taste. Serve.