Penne with Grilled Salmon Asparagus and Lemon Butter
Elevate your pasta night with this luxurious Penne with Grilled Salmon, Asparagus, and Lemon Butter! This recipe pairs tender penne pasta with perfectly grilled, flaky salmon and crisp asparagus, all coated in a luscious garlic-infused lemon butter sauce. Fresh lemon zest and juice brighten every bite, while a sprinkle of Parmesan cheese and fresh parsley add a savory, aromatic finish. The combination of char-grilled flavors and creamy, citrusy goodness makes this dish both light and indulgent. Ready in just 40 minutes, it’s a restaurant-quality meal perfect for impressing guests or treating yourself to something special. Enjoy this easy-to-make, gourmet seafood pasta as a light dinner or serve it with a crisp white wine for an unforgettable experience!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb salmon fillet (skinless)
- 8 oz asparagus spears
- 2 lemons
- 6 tbsp unsalted butter
- 2 tbsp olive oil
- 3 garlic cloves (minced)
- 1 cup Parmesan cheese (grated)
- 2 tbsp fresh parsley (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Preheat a grill or grill pan over medium-high heat. Lightly brush the salmon fillet with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Grill the salmon for 3-4 minutes on each side, or until it flakes easily with a fork. Remove from the grill, let it cool slightly, and then break it into bite-sized chunks. Set aside.
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper.
Grill the asparagus for 3-5 minutes, turning occasionally, until tender-crisp and lightly charred. Remove from the grill and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes, until fragrant, but do not let it burn.
Zest and juice the lemons, adding both the zest and juice to the skillet with the butter and garlic. Stir in the red pepper flakes (if using) and reduce the heat to low.
Add the cooked penne to the skillet, tossing to coat it evenly in the lemon butter sauce. If the pasta seems dry, add some reserved pasta cooking water, a few tablespoons at a time, until the desired consistency is reached.
Gently fold in the grilled salmon chunks and asparagus pieces. Cook for 1-2 more minutes to warm everything through.
Remove the skillet from the heat and sprinkle the Parmesan cheese and fresh parsley over the top. Toss lightly to combine.
Serve immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.3 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 709 mg | 55% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
