Salmon Pasta

This is a recipe I threw together a long time ago. Every time I make it, something varies.  Add whatever vegetables you want.  Right now I love artichoke hearts, so the below could not go without.  I usually add tomato and green onion, opposed to the artichoke hearts and asparagus.


Ingredients:
2 fillets of smoked salmon (I am fortunate enough to have fresh from my dad)
2 cups sour cream
3 cloves garlic
1/4 cup butter
salt and pepper
1/2 cup grated Parmesan cheese
1 can artichoke hearts, drained and cut in half
1/2 cup asparagus, cut into small pieces
1 bunch green onion


Let the butter melt over medium heat, add in garlic, and salt.  Saute until you start to smell the garlic.  Add in the sour cream and place a lid over the pan.  Let the sour cream and butter cook down together.  If needed, add a  little bit of milk.  This should take about 15 to 20 minutes of simmering.  Make sure you taste it at this point and the sour cream taste has weakened.  Once it has simmered, add in ingredients.  Let everything simmer for about 10 minutes to heat thoroughly.  Make sure you keep the salmon in chunks.  You do not want to break up the pieces beyond bite size. 


Serve over fettuccine noodles cooked according to packaged directions.  Garnish with parsley and Parmesan cheese.