Creamy Salmon Asparagus Pasta (Printable Version)
Salmon and asparagus tossed with pasta in a luscious lemon garlic cream sauce for a fresh, satisfying meal.
# Ingredients:
01 -
225 g dried pasta
02 -
1 bunch asparagus, ends trimmed
03 -
450 g fresh salmon fillet
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
0.25 teaspoon Italian seasoning
07 -
15 ml olive oil
08 -
14 g unsalted butter
09 -
3 cloves garlic, minced
10 -
15 ml freshly squeezed lemon juice
11 -
Zest from 0.5 lemon
12 -
50 g freshly grated parmesan cheese
13 -
180 ml heavy cream
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve a small amount of cooking water, then drain.
02 -
Trim about 4 cm from the woody ends of the asparagus while still bundled. Slice asparagus into bite-sized pieces. Pat salmon fillet dry and season both sides with salt, pepper, and Italian seasoning.
03 -
Heat olive oil and butter in a skillet over medium-high heat. Place salmon fillet skin-side down (if applicable) and sear 3 minutes per side until just cooked through. Transfer salmon to a plate and set aside.
04 -
In the same skillet, add asparagus pieces. Sauté over medium heat for 2–3 minutes until vibrant green and just tender.
05 -
Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
06 -
Pour in lemon juice and add lemon zest, cream, and grated parmesan. Stir to combine, then return the salmon to the pan. Flake the salmon into large chunks using a spoon.
07 -
Simmer the sauce for several minutes until slightly reduced, the asparagus is tender, and the salmon is cooked through. Toss the drained pasta with the sauce, adding a splash of reserved pasta water if desired. Serve immediately.
# Notes:
01 -
If using very thin or thick asparagus spears, adjust sauté time to achieve desired tenderness.
02 -
Lemon zest adds brightness to the sauce without overpowering the rich cream.