Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
19
High
Nutrition per serving
Calories491.2 kcal (25%)
Total Fat25.4 g (36%)
Carbs37.7 g (15%)
Sugars2.6 g (3%)
Protein28.4 g (57%)
Sodium225 mg (11%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat a skillet over medium heat. Add in olive oil and butter, then the diced onion. Sauté until onions are translucent.
Step 2
Once the onion is translucent, about 3 minutes, add in the asparagus and sauté for two minutes before adding in the diced salmon. Season with herbed sea salt and pepper. Pour in the reserved pasta water, and cover for two minutes. Remove lid and continue to stir until the salmon is cooked through (reaches 145F internally)! It cooks fairly fast.
Step 3
Remove from the heat, then stir in 15oz of cooked rigatoni. (Any pasta works, I usually use fusilli, rotini or rigatoni). Add in the juice of half a lemon, you can add the juice of a whole lemon if you prefer, then season to taste with herbed sea salt and pepper. Then top with fresh Parmesan!
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