“For tasty, moist fish in this easy springtime dish, avoid overcooking. The
time will depend on how thick the fillet is. Try to take it out of the pan
when there’s still a thin line of rare salmon in the middle. The fish will
keep cooking and be just done when you serve it.”

Serves 4

Wine Recommendation: Pair the diverse flavors here with a
full-bodied wine, such as a Pinot Blanc from France’s Alsace.

Egg Pasta Dough, or 3/4 pound dry fettuccine
2 tablespoons olive oil
2 tablespoons butter
1 1/2 pounds skinless salmon fillet, cut into 2 pieces
1 1/4 teaspoons salt
Fresh-ground black pepper
6 scallions including green tops, chopped
3 tablespoons lemon juice
1 teaspoon grated orange zest
3/4 pound asparagus, peeled and cut into 1-inch pieces

 1. Roll the pasta dough, if using, to less than 1/16 inch thick by hand or with a pasta machine. Cut into 1/4-inch-wide strips and put on a baking sheet dusted with flour.
2. In a large frying pan, heat the oil and butter over moderate heat. Season
the fish with 1/4 teaspoon of the salt and a pinch of pepper. Cook 3 minutes per side. Remove the salmon and take the pan off the heat. Add the scallions and stir, scraping the pan to dislodge any brown bits, until the scallions wilt. Stir in the juice, zest, the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Break the fish into chunks and add to the pan.
3. In a large pot of boiling salted water, cook the fresh fettuccine 1 minute, add the asparagus and cook until just done, about 3 minutes longer. If using dry fettuccine cook about 9 minutes before adding the asparagus. Drain.
Toss gently with the salmon mixture.

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