Blanch the asparagus; set aside
Lemon Poached Salmon over Whole Wheat Linguine
with Asparagus and Capers
By The Gourmet Farm Girl
2 serving portion of whole wheat linguine
3-4 tablespoons of Lemon Infused Extra Virgin olive oil + one extra
3 cloves garlic minced
Salt and pepper
2 medium size salmon fillets
1/2 lemon juiced and zested
1/4 cup white wine
8-10 asparagus spears (balanced)
1 cup fresh spinach (packed)
1-2 tablespoons capers
Cilantro for garnish
In a large stock pot bring to boil 4 quarts salted water; cook pasta according to package directions for al dente.
Meanwhile, pour the 3-4 tablespoons oil into a medium size skillet over medium high heat and saute the garlic till just fragrant; about a minute.
Drain the pasta and transfer to a large bowl; pour the garlic oil over the pasta; salt and pepper lightly and toss to coat; set aside.
Place the salmon in the same skillet along with the additional tablespoon of oil, salt and pepper each fillet; cook the salmon for about 2-3 minutes; flip salmon over, add the lemon and wine; cover with a tilted lid for an additional 2-3 minutes till cooked through and flaky. Note: Salmon can be a little pink in the middle
Place the spinach on a large serving platter, top with the pasta and then the salmon fillets. Pour the liquid from the skillet over the entire platter; top with the asparagus and garnish with capers and fresh cilantro.