Salmon and Asparagus Pasta

1/4 cup canola oil (60 mL)

2 shallots, finely chopped (2)

2 cloves garlic, minced (2)

1 lb fresh skinless boneless salmon, cut into 1 1/2 inch (4cm) pieces (500 g)

1/2 cup white wine (125 mL)

1/2 cup sodium-reduced chicken broth (125 mL)

2 Tbsp lemon juice (30 mL)

2 Tbsp freshly chopped marjoram (or 1 tsp/5 ml dried) (30 mL)

1/2 lb asparagus, washed, trimmed and cut into 1 inch (2.5 cm) pieces (250 g)

4 cups baby arugula leaves (1 L)

12 oz farfalle, uncooked (350 g)
1. In a large skillet over medium heat, heat canola oil. Add shallots and garlic and sauté 1-2 minutes. Add salmon and cook through, turning once, approximately 5 minutes. Add white wine, chicken broth, lemon juice and marjoram. Let simmer about 3 minutes. Add asparagus pieces and continue to cook until asparagus is tender, about 2-3 more minutes. Sir in arugula leaves. Continue to cook, about 1 minute, until arugula leaves have just wilted. Season with salt and pepper.
2. Meanwhile, cook farfalle in a large amount of boiling water until just tender, following package directions. Drain, reserving 1 cup (250 mL) of pasta water, and return to pot. Add salmon mixture to pasta and add some of the reserved pasta water if needed. Gently toss ingredients. Serve immediately.