| 1 box | PLUS® Rotini |
| 1/3 cup | extra virgin olive oil |
| 8 ounces | salmon filet, skin on |
| 1/2 cup | scallions, sliced |
| 1 pound (3 cups) | asparagus, chopped in 1 inch pieces |
| 2 cups | cherry tomatoes, cut in halves |
| 3 tablespoons (2 lemons) | lemon juice |
| 2 tablespoons | fresh tarragon, chopped |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot and a small pot of salted water to boil.
ADD salmon to the small pot of water; simmer on low 6 to 7 minutes until cooked through. Do not boil. When cooked, remove and let cool. When cool, remove skin and set aside.
HEAT olive oil in a large skillet. Add scallions and cherry tomatoes, sauté 2-3 minutes.
ADD lemon juice. Season with salt and pepper to taste. Set aside.
COOK pasta according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce.
ADD tarragon, mix well. Crumble salmon on top and toss gently. (May be served warm or cold as a salad.)