Summer salmon pasta

Confession- 90% of the cooking in our house is done by Patrick. It's not that I can't cook, (I'm actually quite proud of the culinary skill I possess.) but I work, and Patrick is a far better cook than I am. (Ladies, word of advice- Marry a man who can cook. And can cook well!) Patrick cooks with things like truffle oil, and saffron. I cook with love. No comparison.

All self-deprecating humor aside, we enjoy cooking together. I enjoy taking on the role of sous chef and letting him shine in the kitchen, but this recipe is not about him. This is my recipe, and it is knock your socks off yummy, and the reason that I could never give up fish. The best part is it is so simple. The way food should be.

To start you need:

*2 cups fusilli pasta

2- 4oz. Salmon fillets

1 bunch of asparagus

1 cup cremini mushrooms

1 cup sundried tomatoes (drained)

3 oz. of goat cheese

*You can use whatever pasta you prefer. I prefer fusilli or rotini because the cheese incorporates well into it.

Start your pasta water. Make sure you salt the water well to flavor the pasta.

Heat a sauté pan with oil (I use coconut, but olive works just fine too) to medium heat. 

Chop your asparagus into 1" slices. Slice your creminis, and chop the sundried tomatoes.

Season your salmon filets with a rub of salt and pepper. (And if you are feeling adventurous a tiny bit of cayenne gives a nice little kick)

When your water comes to a boil pour in your pasta. About halfway to al dente add the asparagus.

While the pasta is cooking start sautéing the creminis. Once the creminis are browned set aside in a large mixing bowl. 

In the same sauté pan, sauté your salmon filets until cooked through. Set aside.  I like to soak up the excess oil with a paper towel, but that's totally optional. Give the filets a rough chop and put in the bowl with the creminis.

When the pasta is al dente, drain the pasta and asparagus. Mix in with the salmon cremini mix. Immediately mix in the goat cheese. You want the pasta to still be hot so the cheese melts and incorporates well into the dish.

Salt to taste.

Next, the most controversial ingredient, the sun-dried tomato. Personally, I love them. I think they bring a great brightness to any dish, but not everybody feels the same way I do. My husband does not share my love for sun-dried tomatoes. So I put them in last. You could roast cherry tomatoes, and put them in as a substitute. Whatever you choose the dish is still delish!

This is by far my favorite summer dish. It is good hot, or cold, or here, or there, or in a house, or with a mouse... Or with a glass of sangria.

Wherever or however you choose to eat it it is delicious. I brought it last year to a potluck when we had our childbirth classes, and a room full of pregnant ladies and their husbands all concurred.

Happy meals (not the gross kind) lovebugs!