Salmon Asparagus Pasta (Printable Recipe)
Pasta tossed with salmon and asparagus in a rich, tangy lemon garlic cream for a punchy, comfort-food meal.
# Ingredients You'll Need:
01 -
180 ml heavy cream
02 -
50 g freshly grated parmesan cheese
03 -
Zest from 0.5 lemon
04 -
15 ml freshly squeezed lemon juice
05 -
3 cloves garlic, minced
06 -
14 g unsalted butter
07 -
15 ml olive oil
08 -
0.25 teaspoon Italian seasoning
09 -
Black pepper, to taste
10 -
Salt, to taste
11 -
450 g fresh salmon fillet
12 -
1 bunch asparagus, ends trimmed
13 -
225 g dried pasta
# Steps to Follow:
01 -
Let the sauce bubble a bit so it thickens, and once the asparagus is nice and soft and your salmon’s cooked through, stir in the drained pasta. Splash in some pasta water if you like it a bit saucier. Dig in right away.
02 -
Next, pour in the lemon juice, add in the zest, cream, and a bunch of parmesan. Give it a good mix. Toss the salmon you set aside back in, and gently tear it up with a spoon so there’s big chunks throughout.
03 -
Drop the freshly minced garlic into the pan and give it a quick stir for about half a minute so it gets nice and fragrant.
04 -
Still using the same pan, toss in the asparagus and cook it over medium heat just until it turns bright green and a fork slides through easily. Should only take 2 or 3 minutes.
05 -
Throw olive oil and butter in your pan and set it on medium-high heat. If your salmon’s got skin, start with that side down. Each side should need about three minutes. Take it off the heat as soon as it’s just fully cooked and move it to a plate.
06 -
Chop off the tough bottom bit of your asparagus (about four centimeters should do), then cut it up into small pieces. Dry the salmon with a paper towel. Sprinkle both sides of the fish with salt, pepper, and Italian seasoning.
07 -
Fill a big pot with water, toss in plenty of salt, and bring it to boil. Cook the pasta for as long as it says on the package so it’s firm but not hard. Before draining, save a bit of that water just in case.
# Extra Tips:
01 -
If your asparagus is super skinny or really thick, you’ll need to change up the cook time to get them just how you want.
02 -
Grated lemon peel brings a fresh zing to the creamy sauce but won’t make it taste too lemony.