2 salmon steaks, each about 8 oz
1 tsp. soy sauce
8 oz asparagus, trimmed, stems peeled, cut into diagonals the same length as penne
8 oz penne noodles
6 tbsp. butter
1 small clove garlic
½ tsp. grated fine ginger
1 tbsp. lemon juice
1 tbsp. grated lemon zesto

1.Brush salmon steak lightly on both sides with soy. Grill or broil until almost cooked through, about 3 minutes a side for a steak ½ in thick. Cool slightly; remove and discard outside of skin and center bone. Pull salmon into flakes.

2.Steam asparagus, covered, on a steaming rack set over an in of simmering water until crisp-tender, about 4 minutes. Transfer to plate, cover to keep warm.

3.Meanwhile, cook pasta in boiling water until firm. Drain.

4.Melt butter in the pasta cooking pot; add garlic and ginger, sauté for 30 seconds; add in lemon juice and zest. Toss the pasta, asparagus and melted butter until pasta is coated. Add in salmon, lightly toss.