Ingredients

• 8 ounces whole-wheat egg noodles

• 1 cup sliced fresh asparagus

• 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided

• 1 medium leek, halved lengthwise and thinly sliced crosswise

• 2 teaspoons minced garlic

• ¼ cup all-purpose flour

• 3½ cups whole milk

• 1 tablespoon Dijon mustard

• ½ teaspoon salt

• ½ teaspoon ground pepper

• ¼ teaspoon cayenne pepper

• 2 (6 ounce) cans no-salt-added boneless, skinless pink salmon, drained and flaked

• 1 cup frozen peas, thawed

• ½ cup whole-wheat panko breadcrumbs

• ½ cup shredded white Cheddar cheese

• 1 tablespoon finely chopped fresh flat-leaf parsley