Lemon Pesto Salmon with Pasta and Asaparagus

Cook time: 20 minutes

Serving Size: 2

Ingredients:

• 2 filets of salmon (around 6oz each)
• 2 tbsp Besto (adjust to taste)
• 4 tbsp Butter (for salmon and pasta)
• 2 lemons (1 for salmon, 1 for the asparagus)
• Pasta of choice (about 2 cups dry pasta)
• 1 bunch of Asparagus (about 10-12 spears)
• 3 tsp Salt (divided)
• 2 tsp Blacker Pepper 
• 2 tbsp Parmesan Reggiano (optional, for garnish)
• 2 tbsp Extra Virgin Olive Oil

Directions:

1. Preheat your oven to 450°F.
2. Place the 2 filets of salmon on a sheet pan.
3. Juice 1 lemon over the salmon, adding 1/2 tablespoon of butter to each filet, 1 tbsp of olive, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Apply a generous amount of Besto (about 1 tablespoon) on top of the salmon.
4. Trim the asparagus and add it to the same sheet pan with the salmon. Drizzle the asparagus with juice from the second lemon, 1 tbsp of butter, about 1 tbsp olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
5. Place the sheet pan in the oven. Bake the salmon for 12 minutes and the asparagus for about 20 minutes or until tender.
6. While the salmon and asparagus are cooking, bring a large pot of water to a boil. Add 8 oz of your pasta of choice and cook according to package instructions. Drain the pasta, reserving a bit of the pasta water.
7. In the drained pasta pot, melt 1 tablespoon of butter, and stir in 2 tablespoons of Besto. Add the cooked pasta back in, tossing to coat. If needed, add a bit of the reserved pasta water to loosen the sauce.
8. Garnish the pasta with freshly grated Parmesan Reggiano (optional).
9. Plate the salmon, asparagus, and pesto pasta, and enjoy!

This recipe should serve 2-3 people, depending on portion sizes. Adjust quantities as needed for more guests!