Creole-Spiced Salmon with Ditalini Vegetable Ragoût | Publix Super Markets

Ingredients

• 4 (6 oz) salmon fillets, skin removed (about 1 1/2 lb)
• 1 tablespoon seafood seasoning blend
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic
• 1/2 lemon, for juice
• 2 medium shallots, coarsely chopped
• 1/4 lb fresh asparagus spears, coarsely chopped
• 2 tablespoons fresh Italian parsley, coarsely chopped
• 1 teaspoon fresh thyme
• 4 oz ditalini pasta (1 cup)
• 1 tablespoon olive oil
• 1 cup grape tomatoes
• 1 (15.5-oz) can cannellini beans, rinsed/drained
• 2 tablespoons herb garlic butter
• 2 tablespoons capers
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper