Salmon & Asparagus with Tortellini

The finished dish

The finished dish

This easy recipe makes a dynamite one pot meal that showcases your fresh asparagus.  I adapted it from a flyer for the brand of tortellini they carry in our local stores.  The salmon can be cooked separately (grilled would be nice), but I like to do it in one pot as it’s less bother and quicker.  It’s a colorful dish as well, with the red and yellow peppers, and requires pesto (see earlier post- Freezing Pesto for Winter Use).

Tortellini with Salmon and Asparagus

(Serves 2)

  • 2 Salmon fillets (four ounces/person)
  • 12 oz. pkg. fresh cheese tortellini
  • 1 sweet red or yellow bell pepper, chopped (or both)
  • ½ C. pesto
  • 1 lb. Asparagus
  • ¼ C. white wine
  • ½ yellow onion, chopped
  • Grated Parmesan cheese for the dish and the table

Bring a large pot of water to a boil.  Add the tortellini and the chopped onion.  When the pot returns to the boil, add the salmon.  Boil for three minutes and add the asparagus and red pepper.  Meanwhile, mix the pesto with the wine and set aside. When the salmon flakes and the tortellini is al dente (this should happen simultaneously) drain into the contents of the pot into a colander.  Put the mixture into a large bowl and add the pesto/wine mixture and about a cup of Parmesan.  Mix gently until well combined and serve with additional cheese.

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