Instructions

• Fill a large pot with water, bring to a boil, and season generously with salt.
• While the water heats, trim the woody ends from 1 bunch asparagus and cut the spears into bite-size pieces. Pat 1 pound salmon dry and season both sides with salt, pepper, and 1/4 teaspoon Italian seasoning.
• When the water is boiling, add 8 ounces pasta and cook until al dente according to the package directions. Before draining, reserve a small amount of the pasta cooking water; then drain the pasta and set it aside.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
• Add the seasoned salmon to the skillet and cook about 3 minutes on the first side without moving it, then flip and cook about 3 minutes on the second side. Transfer the salmon to a plate and set aside.
• Add the asparagus pieces to the same skillet and cook 2–3 minutes, until bright green and crisp-tender.
• Stir in 3 cloves minced garlic and cook about 30 seconds, until fragrant.
• Pour in 3/4 cup heavy cream, add 1 tablespoon lemon juice and the zest from 1/2 lemon, then stir in 1/2 cup freshly grated Parmesan until the cheese melts and the sauce begins to come together.
• Return the salmon to the skillet and break it into large flakes with a spoon. Simmer gently for a few minutes until the salmon is fully cooked through, the asparagus is tender, and the sauce has reduced slightly. Taste and adjust salt and pepper if needed.
• Add the drained pasta to the skillet and toss to combine, adding a little of the reserved pasta cooking water if you need to thin the sauce. Serve immediately.