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Ingredients
- 8 ounces asparagus, trimmed, cut into 1-inch pieces
- 4 ounces grape tomatoes, halved lengthwise
- 1/2 cup chopped onion
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil
- 4 ounces orecchiette pasta
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons Meyer lemon zest
- 1 1/2 tablespoons Meyer lemon juice
- 2 teaspoons champagne vinegar
- 1/4 cup extra virgin olive oil
- 5 ounce packet premium wild pink salmon, skinless and boneless
- 2 ounces grape tomatoes, quartered lengthwise
- Shaved parmesan cheese, for garnish
Asparagus and Grape Tomato Salmon Pasta Salad…
Looking for a refreshing summer dish? Try this pasta salad with a lemon vinaigrette! Perfect for grilling, the recipe includes tips…
