Thanks for the great challenge. We had fun and a great dinner. Hope you like it.

http://familydinners.wordpress.com/2009/04/23/wwwhelppetercookcom/

1 Pear (slice & serve with pasta dish)

2 Penne pasta
3 Asparagus
4 Wild salmon

• Garlic
• Parsley
• salt & pepper
• Old Bay seasoning
• Olive oil
• 1- 2 tsp Lemon Juice (fresh squeezed if possible )
• Parmesan cheese (optional)

Preheat oven to 425 degrees.
Put the asparagus in a baking pan (or cookie sheet with sides) and pour a little olive oil over it. Crush a clove of garlic on top and add few grinds of pepper and a little salt. Roll the asparagus around in the pan so that everything gets well coated. Place the de-boned salmon in another baking pan (with skin side down if it still has some on it). Crush a clove of garlic on top, a little salt & pepper, Old Bay and a splash of olive oil. Coat & rub it all in a little. Bake both asparagus & salmon at 425 degrees until the asparagus is tender and the salmon is just cooked through. (The asparagus will take about 15-20 minutes to get tender; the salmon should take about 10-15.) Meanwhile, cook the pasta.
When the asparagus is done, cut it into one to two inch pieces. Break the salmon up into bite size pieces with fork.
Once the pasta is cooked & drained add olive oil until well coated, then add the lemon juice, parsley (and any extra garlic) to make a light sauce. Combine the pasta and asparagus in a large bowl and toss well. Then add the salmon and toss gently so that the hunks of salmon stay relatively intact; finish off with sprinkling of parmesan cheese. Serve with sliced pears and enjoy!
(Peter – we often use penne pasta as a base for “leftover” salmon and veggies, usually using an “alfredo” type sauce instead of the olive oil/lemon “sauce” but if I recall you usually don’t use dairy. If you want to go with the organic cream sauce you would melt 2 Tbsp butter in a small saucepan, then add 1 cup half-&-half and bring them to a simmer over low heat; add 1-2 tsp lemon juice & some parsley and toss with pasta. )