Warm Herb Pasta And Fresh Salmon Salad - cooking recipe

Ingredients

1 cup frozen peas
6 oz asparagus, trimmed and cut into 1-inch lengths
1 lb salmon fillet
1 pkg (20 oz) fresh spinach and ricotta agnolotti or ravioli
1/2 cup fresh flat-leaf parsley leaves
1/4 cup olive oil
1 tsp finely grated lemon peel
1/4 cup lemon juice

Preparation

Boil, steam or microwave peas and asparagus, separately, until just tender; drain. Rinse under cold water; drain.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Grill fish until browned on both sides and cooked to desired doneness. Place fish in large bowl; flake into chunks with a fork.
Meanwhile, cook pasta in large saucepan of boiling water according to package directions; drain. Add pasta to bowl with fish.
Combine parsley, 1 tbsp water, oil, and lemon peel and juice in medium bowl; pour over fish. Add peas and asparagus; toss gently to combine.