Thursday's Dish: Pasta with Salmon and Asparagus

Are you seeing a theme here? We do pasta in our house since that is my one ingredient that I know both my kids will eat. It used to be rice since Alex wouldn't touch pasta, but thank God we can now move on to another starch. This recipe my kids will eat, including the salmon. You might substitute the veggie out for zucchini or squash if it's more seasonal. From the Williams Sonoma Pasta Cookbook.

3 tablespoons of butter
1 1/2 pound of skinned salmon
1/4 cup of fresh lemon juice
1 lb of asparagus or other veggie
12 green onions, green and white part cut into 1 inch pieces
2 tbsp of lemon zest
salt and pepper
1 lb of pasta
2 cups of dried bread crumb
1 tbsp of olive oil

Slice the salmon into strips. Marinate the salmon in 1/2 the lemon juice for 30 minutes. (No, I don't ever do it for this long.) Cook aspargus until tender. In a skillet, melt the butter. Add the green onion and saute until tender. Add the asparagus or other veggie for a few more minutes. Add the salmon until it's cooked. Add the remaining lemon juice, zest, salt and pepper. Remove from head and keep warm. Boil pasta, drain and toss with oil. Combine it all with the bread crumbs.