ASPARAGUS & GRAPE TOMATO SALMON PASTA SALAD

Asparagus & Grape Tomato Salmon Pasta Salad image

Provided by Debbie Reid

Categories Seafood

Time 35m

Number Of Ingredients 16

8 oz asparagus, trimmed, cut into 1-inch pieces
4 oz grape tomatoes, halved lengthwise
1/2 c chopped onion
3/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
2 Tbsp olive oil
4 oz orecchiette pasta
2 clove garlic, minced
2 tsp dijon mustard
2 tsp meyer lemon zest
1 1/2 Tbsp meyer lemon juice
2 tsp champagne vinegar
1/4 c extra virgin olive oil
5 oz packet premium wild pink salmon, skinless and boneless
2 oz grape tomatoes, quartered lengthwise
shaved parmesan cheese, for garnish

Steps:

1. Heat oven to 425 degrees.
2. Place the asparagus, halved tomatoes and onion onto a large, rimmed baking sheet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, drizzle with the 2 tablespoons olive oil, toss to coat. Spread out into a single layer, place in preheated oven and cook for 15 minutes; toss; cook an additional 5 minutes; set aside to cool slightly.
3. Meanwhile, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the orecchiette and cook according to package directions; drain, rinse with cool water; set aside.
4. In a medium bowl, place the garlic, mustard, lemon zest, lemon juice, vinegar, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; whisk to combine. Stream in the extra virgin olive oil, whisking continuously to combine.
5. In a large bowl, place the orecchiette, roasted vegetables, salmon and quartered tomatoes, toss together. Add in the lemon vinaigrette, toss to coat.
6. To serve, place pasta onto serving platter or bowl, top with shaved parmesan and enjoy!