Salmon with Asparagus & Caramelized Onions Recipe

1. Combine lemon juice, chicken broth and pepper. Set aside.

2. Cut salmon into 2-3 portions. Lightly coat both sides with 1 teaspoon olive oil. Season to taste with salt and pepper if desired.

3. Preheat a large skillet over medium heat. When hot, add salmon, cover and cook 3 minutes. Turn salmon over, add a splash of water to the pan, cover and cook 2 minutes longer. Remove salmon and set aside for now.

4. Add remaining tablespoon of olive oil to pan. When hot, add onions and garlic, cover and cook until onions begin rendering their liquids, about 5 minutes. Remove cover, reduce heat to low and cook until onions caramelize and turn brown, about 30-40 minutes.

5. Meanwhile, blanch asparagus in boiling water for 2 minutes. Remove from heat and set aside. (Alternatively, place asparagus in a glass bowl, add 1 tablespoon water, cover with plastic wrap and microwave until partially cooked but still crisp, about 2-3 minutes.)

6. Add blanched asparagus to onions about 5 minutes before onions are done and cook together for the final 5 minutes.

7. After 5 minutes, push aside enough of the onion asparagus mixture to accommodate the reserved salmon. Increase heat to medium and heat through 2 minutes. Deglaze with the chicken broth mixture, cover and cook until everything is piping hot, about 3-5 minutes.

8. Meanwhile, cook pasta in plenty of rapidly boiling salted water until not quite al dente. (Pasta will finish cooking in the hot sauce.) Drain pasta and place in a large serving bowl. Place salmon fillets on top of pasta and pour over the remaining sauce. To serve, place one fillet on each plate, toss remaining pasta with remaining sauce, and portion out over salmon.