Ingredients 1/2-16 oz box (8 oz) Notta Pasta Fettuccine
1 lb asparagus, cut into 2” diagonals
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
2 teaspoons salt
Pepper to taste
1 lb salmon, grilled or baked
1 lb plum tomatoes, sliced into 8 wedges each
3 scallions (green onions), sliced into thin rounds
1/4 cup minced fresh dill

Directions

1.	Boil Notta Pasta according to directions on box. Add the asparagus the last two minutes of cooking time.
2.	Drain in a colander and run under cold water until cold. In a large serving bowl, toss with one tablespoon of the oil.
3.	Whisk together the remaining oil, lemon juice, salt and pepper. Set aside.
4.	Flake salmon into bite size pieces. Add to pasta, with tomatoes, scallions and dill.
5.	Add dressing and toss gently. Salt and pepper to taste.