Bring a large pot of salted water to a boil. Cook the gluten-free penne according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.

• Before searing the salmon, rub it with smoked paprika, onion powder, a pinch of salt, and black pepper for enhanced flavor. 
• Heat 1/2 tbsp of olive oil in a large skillet over medium heat.
• Season the salmon with salt and pepper. Cook for 3-4 minutes per side until the salmon is cooked through.
• Remove from the skillet and flake into bite-sized pieces. Set aside.

• In the same skillet, heat the remaining 1/2 tbsp of olive oil.
• While sautéing the asparagus, sprinkle it with Italian seasoning and a pinch of cayenne pepper for a subtle kick.
• Sauté for 3-4 minutes, until tender but still crisp. Remove from the skillet and set aside.

• Lower the heat to medium-low. Add minced garlic and sauté until fragrant, about 30 seconds.
• Stir in the almond milk, nutritional yeast, lemon zest, and lemon juice. Simmer for 1-2 minutes.
• Stir in 1/2 tsp smoked paprika and 1/2 tsp onion powder into the sauce, for a more robust flavor.
• Add reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency.

• Add the cooked pasta, asparagus, and flaked salmon back into the skillet. Toss to coat everything in the sauce.
• Adjust seasoning with salt, pepper, and red pepper flakes, if using.

Plate the pasta and garnish with fresh parsley.

Serve warm and enjoy!