by Becca Camacho
1 pound of salmon
1 pound of linguine
2 cups of green beans, stemmed and cut on the diagonal into 1 inch pieces
2 medium shallots, diced
2 tablespoons olive oil
1 lemon, zested and juiced
1 cup of heavy cream
1 cup of more of reserved pasta water
2 tablespoons sliced fresh tarragon
freshly cracked pepper
Place the salmon on a baking sheet lined with foil. Drizzle with olive oil, salt and pepper and roast for 15 minutes at 375 until it is cooked through. Let it cool, then use a fork to separate the meat into large chunks and set aside.
While the salmon is roasting, steam the beans until al dente and cook the pasta according to the package’s directions. Reserve 1.5 cups of pasta broth then drain the pasta. Combine the asparagus and the pasta in a large bowl and set aside.
In a large sautee pan, heat the olive oil over medium high heat and add the shallots. Sautee, stirring frequently so that they do not brown. When the shallots are almost tender, add in the lemon zest and cook for another 30 seconds. Add the cream to the pan and bring to a simmer. Sprinkle with a pinch of salt and a few grinds of pepper. Cook until a little thickened; it is finished when it coats the back of a spoon.
Add the sauce to the pasta. Also to the bowl, add a half a cup of pasta broth, the lemon juice and the tarragon. Using tongs, mix it altogether. Taste and correct your seasonings adding more salt and pepper if necessary. If the pasta is sticky, add another half a cup of pasta water. When the pasta is to taste, gently add in the salmon and toss. Divide among 6 bowls and serve.