Almond Crusted Salmon with Asparagus Pappardelle

Salmon with Almond Crust

• 4 fresh salmon fillets, skinless (21 oz, approx. 5.5 oz ea.)
• 1 oz extra virgin olive oil, plus extra to grease
• 1 oz lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 garlic cloves
• ½ tsp salt
• 1 oz blanched almonds
  or 1 oz walnuts
• 2 oz panko bread crumbs
• 2 sprigs fresh parsley

Pappardelle with Asparagus

• 9 oz asparagus, green, trimmed and cut into pieces (½ in.)
• 53 oz water
• 1 tbsp vegetable stock paste
• 10 ½ oz pasta, dry, type pappardelle (cook time 12-13 minutes)
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 lemon, zested, grated
• 1 - 2 tbsp fresh parsley, chopped