A Recipe for Lent: Salmon with Capellini & Asparagus in Lemon Cream Sauce

If you are Catholic and sticking to the meatless tradition on Fridays during Lent, than this is definitely a recipe you'll want to make.  I used Capellini, but if I was going to make this again {and I definitely will!} I would use a wider noodle next time, like Linguine.  The Capellini just sticks together too much for my liking.  None the less, it was delicious, so I decided to share!  Enjoy!

Ingredients:
1 Salmon Filet per person (This was dinner for two, but there was enough pasta for 4-6 so I would just stick to the suggestion of one filet per person.)
1 1/2 cups of heavy cream
Juice and zest of 2 lemons plus 1 lemon sliced into rings for garnish
1 clove of garlic, minced
1 tbs olive oil
salt & pepper
fresh basil for garnish
1lb of pasta such as linguine or spaghetti
1 bunch of asparagus, bottoms cut off, and cut into 1" pieces

Directions:
Prepare pasta according to package instructions.  While making pasta, you can make the sauce and the salmon, as they only take a few minutes.  In a large non-stick skillet over medium heat add cream, lemon juice and zest and garlic.  Whisk until it begins to bubble, reduce heat and allow to thicken slightly.  In another non-stick skillet over high heat add olive oil.  When the pan is very hot add the salmon, seasoned with salt and pepper, skin side down.  Allow to cook for about 3-5 minutes until the skin turns brown and crisp.  Turn and remove from heat.  The hot pan will continue to cook the other side without over cooking and drying out the fish.  When pasta is 2 minutes away from being done, add the asparagus and cook with the pasta for the last 2 minutes, then drain and add to the lemon cream sauce.  Toss well with tongs and transfer to a serving dish.  Top with the salmon filets, lemon and basil for garnish.  Serve immediately.