Fettuccine with Wild Alaskan Salmon

6 oz. Wild Alaskan Salmon fillets, skinless
8 oz. Asparagus
2 tsp. Olive Oil
3 Garlic Cloves, finely chopped
1/8 tsp. Red Pepper Flakes
¼ cup Hot Water
¼ tsp. Table Salt
1/8 tsp. Table Salt
4 oz. Uncooked Fettuccine
1 tbsp. Fresh Lemon Juice

  1. Snap off woody ends of asparagus; cut each stalk crosswise diagonally into 1-inch pieces.
  2. In a large skillet, heat oil over medium high heat.
  3. Add garlic and red pepper flaked; sauté 1 minute.
  4. Add asparagus and sauté 2 minutes.
  5. Stir in hot water and ¼ tsp salt; cover skillet and cook asparagus 2 minutes or until almost tender.
  6. Uncover and cook 1 minute longer.
  7. Remove from heat and set aside.
  8. Cook fettuccine according to package instructions.
  9. Meanwhile, place salmon in a microwave-safe bowl and sprinkle with lemon juice and 1/8 tsp. salt.
  10. Microwave 2-3 minutes or until fish is just cooked through.
  11. Separate fillet into bite-sized chunks and mix gently with cooking juice in bowl.
  12. Drain pasta and mix with asparagus in skillet, ad salmon with juices, gently toss and serve.