Pasta with Salmon and Asparagus
Ready in about 25 minutes
4 lightly smoked boneless salmon fillets (about 4 ounces each)
Finely grated zest and juice of one lemon
Salt and freshly ground black pepper
14 ounces dried farfalle pasta
1 cup fine asparagus spears
1 cup tender broccoli
¾ cup low-fat Greek yogurt
Preheat the oven to 390F. Put the salmon on a large sheet of foil, squeeze over half the lemon juice and season. Bring up the sides of the foil and scrunch the middle tightly to seal. Put on a baking tray and bake for 12 minutes, or until just cooked through.
Cook the farfalle according to the package instructions. Drain and return to the pan. Meanwhile, boil the asparagus and broccoli for 3 minutes, or until just tender. Drain.
Peel away the salmon skin and thickly flake the flesh. Mix the Greek yogurt with the lemon zest and remaining juice, season to taste, then spoon onto the pasta. Add the vegetables and salmon and stir gently. Top with freshly ground black pepper.