Warm Herb Pasta And Fresh Salmon Salad

• 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

1. Boil, steam or microwave peas and asparagus, separately, until just tender; drain. Rinse under cold water; drain.
2. 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.
3. Meanwhile, cook pasta in large saucepan of boiling water according to package directions; drain. Add pasta to bowl with fish.
4. 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.

frozen peas, lengths, salmon fillet, fresh spinach, parsley, olive oil, lemon peel, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37296 (may not work)