Rotini with Asparagus, Salmon and Cherry Tomatoes

• 1 (14.5 ounce) box Barilla PLUS Rotini
• 8 ounces skinless salmon fillet, diced
• 1/3 cup extra-virgin olive oil, divided
• 1/2 cup sliced scallions
• 2 cups cherry tomatoes, halved
• 3 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepper to taste
• 1 pound asparagus, diced
• 2 tablespoons chopped fresh tarragon

1. Bring a large pot of salted water to boil.
2. In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
3. Heat olive oil in a large skillet; add scallions and cherry tomatoes, saute 2-3 minutes.
4. Add lemon juice.
5. Season with salt and pepper.
6. Cook PLUS Rotini according to package directions.
7. During last 2 minutes of cook time, add asparagus.
8. Drain and immediately add to sauce.
9. Add tarragon, mix well.
10. Add salmon and toss gently.
11. May be served warm or cold as a salad.

barilla plus rotini, salmon fillet, extravirgin olive oil, scallions, cherry tomatoes, freshly squeezed lemon juice, salt, tarragon

Taken from allrecipes.com/recipe/rotini-with-asparagus-salmon-and-cherry-tomatoes/ (may not work)