Today Dishing: Quick and Easy Salmon d'Capellini

You know the importance of Sunday Dinner to me, but  that doesn't mean every Sunday must be spent chained to the kitchen stove.

This is my own recipe inspired, years ago, by the Salmon d' Capellini from Bacino's Restaurant. This dish is quick, easy and crowd-pleasing
                                    
I made his yesterday paired with a Caesar salad, garlic bread and Busy Day Cake.

This recipe allows for several options in almost every step. Go with what suits you best.

INGREDIENTS

Salmon fillets: One per person.Size depends on you but 3-4 ounces is a good size.
Asparagus: 2-4 spears per person depending on your love of asparagus.
Capellini: 1 pound will serve 4-5 people.
Red Sauce: Use your own or buy a good favorite.
Grated Parmesan Cheese:  For sprinkling on top.
Salt and Pepper: to taste.
Juice of 1/2 lemon: Optional

DIRECTIONS

CUT salmon into desired sized pieces  if not purchased in  pieces.
Salt and pepper each piece and bake in a 375 degree oven for about 20 minutes Check for doneness before removing from oven.
COOK asparagus. It can be steamed, baked, grilled, or I like to use my French grill pan with a tad of olive oil on high heat. Whichever method you choose, be careful not to over cook. Asparagus should still have a crunch after cooking.
CUT each spear into three pieces and set aside.
BOIL capellini in salted water until el dente.
HEAT red sauce.

ASSEMBLY
PORTION out capellini into bowl.
TOP with desired amount of red sauce.
ADD desired amount of asparagus spears. These should be microwaved for 20 seconds to warm before assembling.
TOP with salmon.
SQUEEZE lemon on top of salmon as desired.

This is a beautiful yet unpretentious dish suitable for company.