12 ounces fresh asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
1 cup fresh mushrooms, sliced
5 tablespoons butter
1/4 cup pine nuts
10 to 12 fresh sage leaves, coarsely chopped
1/2 cup chicken stock
1Cook pasta according to package directions; drain well and set aside.
2Meanwhile, heat olive oil in a large skillet over medium-high heat. Place salmon in skillet, skin-side down. Season with salt and pepper to taste and cook for 7 minutes, or until skin is crisp and golden brown.
3Carefully flip salmon and cook for an additional 2-4 minutes or until fish is cooked through and flakes easily. Remove salmon from skillet and cover to keep warm.
4Add asparagus and mushrooms to skillet. Season with salt and pepper and cook for about 3 minutes, stirring frequently until asparagus is crisp tender. Remove vegetables from the skillet and set aside. Drain skillet of any leftover oil or liquid.
5Return skillet to medium heat and melt butter, adding the pine nuts and cooking until butter is golden brown, about five minutes. Stir the butter and nuts frequently and watch carefully to avoid burning. Stir in sage leaves and chicken stock and heat for about 3 minutes, stirring frequently. Season to taste with salt and pepper.
6Meanwhile, remove skin from salmon and flake fish into bite-sized pieces, returning them to the skillet. Add asparagus and mushrooms to skillet and stir gently to combine. Heat for an additional 1-2 minutes.
7Top cooked pasta with fish and vegetables, tossing gently to distribute sauce evenly.