Grilled Salmon with Pesto Asparagus Pasta

I want to preface this by saying this is one of my favorite weekday dinners -- and -- I know I usually start each of the recipe blogs by stating that THIS ONE is my favorite. I guess truth be told, I really am only going to post my favorites. Back to the recipe at hand. There is something amazing about (a) making your own pasta sauce from scratch and (b) knowing that there will be leftovers! I love this meal for many reasons, all of which fall under the umbrella of easy and tasty!

Serves 4

INGREDIENTS:

SALMON
1 Tbsp. olive oil
1 tsp salt
1 tsp pepper
1 tsp paprika
4 salmon fillets

ASPARAGUS
3 cloves garlic
15 asparagus spears
1 tbsp olive oil
Salt, to taste
Pepper, to taste

PESTO PASTA
1 box penne pasta
4 cups fresh basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/2 cup Parmesan
1 tsp salt
Optional: Parmesan cheese to garnish

DIRECTIONS:

1. Make the salmon. In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes. Grill/Bake/Broil the salmon on high heat for two minutes each side.

2. Make the asparagus. Preheat oven to 425˚F. Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes. 

3. Make the pesto (and pasta). In a large pot, bring 4 quarts of water to a rolling boil. In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain. Meanwhile, using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend. 

4. Put it all together. In a large bowl, combine cooked pasta, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese. Add your salmon filet on top or on the side. Enjoy!