Bring a large pot of salted water to a boil. While waiting, chop the romaine lettuce into 1/2-inch ribbons, dice the fresh tomatoes, zest and juice the lemon, and chop the fresh basil. Once the water boils, add the pasta and cook according to package directions (about 10-12 minutes). During the last 3 minutes of pasta cooking, add the asparagus pieces to the same pot so they cook together and finish at the same time.

While the pasta cooks, pat the salmon fillet dry with paper towels and season both sides generously with sea salt and red pepper flakes. Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat until shimmering. Place the salmon skin-side up in the hot pan and sear for 5-6 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily. I like to finish salmon skin-side down to get that beautiful crispy texture—it adds great contrast to the soft pasta.

In a large mixing bowl, whisk together the remaining 1 tablespoon extra virgin olive oil, balsamic vinegar, Dijon mustard, lemon juice, garlic powder, and a pinch of sea salt to create the vinaigrette. Add the fresh spinach, chopped romaine lettuce, diced fresh tomatoes, chopped sun-dried tomatoes, and chopped fresh basil to the bowl and gently toss to combine. I find sun-dried tomatoes add concentrated sweetness and depth, so I chop them finely to distribute that flavor throughout.

Drain the cooked pasta and asparagus from Step 1 and add them to the bowl with the dressed vegetables. Break the cooked salmon fillet from Step 2 into bite-sized pieces and gently fold it into the salad, being careful not to over-mix and break it up too much. Toss everything together gently until well combined, then taste and adjust seasonings with extra lemon juice or salt as needed. The warm pasta will slightly soften the vegetables while the salmon stays moist and tender.