TJ’s CHILE LIME SALMON AND ASPARAGUS PASTA BAKE

Preheat your oven to 350 degrees.

Remove the skin from the salmon and cut it into 1 ½” chunks.  Place them in a small bowl and toss with 2 tablespoons of the Trader Joe’s Chile Lime Seasoning Blend until they are all evenly coated.

Heat 3 tablespoons of the olive oil in a large deep skillet over medium high heat.  When the oil is hot, add the salmon chunks and quickly sear, tossing, for 2 minutes.  Remove the salmon to a plate and set aside.  Note the salmon does not need to be completely cooked through and will continue to cook in the casserole.

Add the chopped asparagus to the pan drippings from the salmon and cook for 1-2 minutes, tossing, until bright green.  Remove to the plate with the salmon.

Add the heavy whipping cream to the pan along with the remaining 3 tablespoons of Trader Joe’s Chile Lime Seasoning Blend.  Bring to a low boil, whisking constantly.  Gradually add 1 cup of the grated parmesan, whisking constantly until it is well incorporated and the sauce has thickened and coats the back of a spoon.  Stir in the salt and black pepper.

Add the al dente pasta directly into the sauce (reserving ½ cup of the pasta cooking water).  Toss to coat.  Add the salmon and asparagus to the pan and gently toss again until well combined.

Coat a 9” x 13” baking dish with 1 tablespoon of the olive oil.  Spread the pasta mixture evenly in the pan. Sprinkle the crushed Trader Joe’s Chili and Lime Flavored Rolled Corn Tortilla Chips evenly over the top.

Drizzle the remaining 2 tablespoons of olive oil over the top of the casserole.

Bake the casserole in the preheated oven for 15 minutes until bubbly and lightly browned on top.  DEVOUR!!!

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