Pappardelle With Asparagus And Salmon

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3/4 pound salmon fillets

3/4 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon olive oil, plus extra for mister

1/2 pound pappardelle (wide-ribbon pasta)

1 minced shallot

1 pound asparagus, cut diagonally into 1/2-inch pieces

1/2 cup vegetable broth

2 cups frozen peas, thawed

1/2 cup reduced-fat sour cream

1/4 cup sliced green onions

1 tablespoon chopped fresh mint

2 tablespoons chopped fresh dill

4 lemon wedges, for serving

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