Pasta with Salmon, Vegetables and Cream Sauce
Rinse broccoli and cut into florets. Cook broccoli florets in boiling salted water, about 6 minutes. Drain and rinse with ice water, then drain again. Rinse asparagus and cook in boiling salted water, about 8 minutes. Drain and cut in half lengthwise if desired.
Peel and finely chop shallots. Cut salmon into bite-sized pieces. In a pan, sauté shallots and lemon zest in oil, about 1 minute. Add broccoli and asparagus and sauté 2 minutes more over medium heat. Deglaze with lemon juice and water. Stir in cream and salmon and simmer until salmon is cooked through, about 6 minutes. Season with salt and pepper. Cook pasta in boiling salted water until al dente. Drain and toss with sauce until coated. Serve pasta garnished with parsley.