When poaching the salmon, make sure the water simmers gently--do not let it boil. A tip: Both the tomatoes and the lemon juice are acidic and may discolor the green vegetables, so add them at the end of the recipe.

• 4 cups water
• 1 cup white wine
• 4 parsley sprigs
• 4 black peppercorns
• 1 salmon fillet (about 1 pound)
• 1 pound asparagus
• ½ pound red new potatoes, cut into ¼ inch dice and blanched
• 1 cup fresh or frozen peas, cooked
• ½ cup olive oil
• 3 tablespoons chopped shallots
• 2 tablespoons snipped fresh chives
• 1 tablespoon finely grated lemon zest
• salt and freshly ground black pepper to taste
• 12 oz uncooked bow-tie pasta
• 1 cup diced (¼ in) ripe plum tomato
• ¼ cup fresh lemon juice

Bring water, wine, parsley and peppercorns to a boil in a saucepan. Reduce heat: simmer, covered, for 10 minutes. Add salmon and cook, partially covered, until fish flakes easily when tested with a fork, about 10 minutes. Remove salmon and set aside to cool. Flake the fish with the grain. Reserve.

Trim and discard the tough stem ends of the asparagus. Cut the stalks into 1 inch pieces; blanch until just tender. Drain and place in a large bowl with the potatoes, peas oil, shallots, chives, lemon zest, salt and pepper; toss together.

Before serving, cook the pasta according to package directions. Drain and add to the vegetables along with the tomatoes and lemon juice. Gently fold in the salmon.