Crispy Breadcrumb Salmon Pasta

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Ingredients

2 tablespoons olive oil
2 cups Panko breadcrumbs
1 tablespoon harissa paste
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
8 ounces spaghetti pasta
4 tablespoons unsalted butter
1 cup frozen peas, thawed
1 cup chopped asparagus
2 shallots, thinly sliced
3 cloves garlic, minced
1 (6.7 oz) jars Tonnino Silver Salmon Fillets in Extra Virgin Olive Oil, drained
Chopped fresh parsley, optional, for garnish

Bring large pot of salted water to a boil. Meanwhile, heat oil in large skillet over medium heat. Add breadcrumbs and cook, until golden-brown and crisp, about 5 minutes.
Add harissa, 1 teaspoon salt and 1⁄2 teaspoon pepper and toss to coat. Cook an additional 1-2 minutes or until fragrant. Remove from skillet and set aside.
Melt butter in same skillet over medium heat. Add peas, asparagus, shallots, garlic, remaining salt and remaining pepper and cook until tender, about 2-3 minutes. Removefrom heat.
Cook pasta according to the package instructions until al dente. Drain and transfer to skillet. Toss to coat.
Top pasta with salmon fillets. Sprinkle evenly with breadcrumb mixture and garnish with parsley. Serve and enjoy.