Last night's dinner recipe - Wild Caught Alaskan Salmon, Asparagus, and Lemon Pepper Pappardelle Pasta

I love to cook, but the new little man in my life keeps me so tired that I have much less interest in tackling a big meal after I put him to bed.  So, we focus on quick, healthy meals.  I try to make dinner that takes 30 minutes or less with only a small amount of prep work. 

Wild Caught Alaskan Salmon, Asparagus, and Lemon Pepper Pappardelle Pasta 
with a lemon buerre blanc sauce (well sort of one)
(remember - my recipes do not include exact measurements - I toss things together)
1 lb Alaskan Salmon
2 lemons
1/4 stick of butter
1 cup white wine 
1 bunch asparagus
1 package Lemon Pepper Pappardelle Pasta from Trader Joe's
S&P
olive oil
 1/4 package of grape tomatoes

Preheat oven to 350 degrees
Cover a baking sheet with tinfoil and spray with olive oil non-stick spray
Place salmon on tinfoil and drizzle with sea salt, fresh ground pepper, and olive oil
Cut 1 lemon into round slices and place on top of salmon filet
Bake in oven for 30 minutes
Follow instructions on package for pasta
Once pasta is finished, drain and then toss in a pan with 1/4 stick of butter, white wine, sea salt, and pepper.
Saute asparagus in a pan with olive oil, salt, and pepper
When asparagus is almost finished toss in grape tomotoes for about 5 minutes to warm and soften them

When ready to serve, use the rest of the lemon for juice over the pasta and salmon.  Voila!