Salmon and Asparagus Pasta
Elevate your weeknight dinner routine with this creamy and indulgent Salmon and Asparagus Pasta recipe—ready in just 35 minutes! Featuring tender linguine (or your favorite pasta) tossed in a rich garlic and Parmesan cream sauce, this dish is perfectly balanced by succulent bites of pan-seared salmon and crisp-tender asparagus. A splash of fresh lemon juice adds a zesty brightness, while a sprinkle of chopped parsley makes for an elegant finishing touch. Perfect for busy nights or date-night dinners, this easy-to-follow recipe promises restaurant-quality flavor without the fuss. Whether you're craving a seafood pasta masterpiece or a comforting creamy pasta dish, this recipe checks all the boxes!
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Recipe Information
Ingredients
- 300 g Salmon fillet (skinless)
- 200 g Asparagus (trimmed and cut into 2-inch pieces)
- 300 g Pasta (e.g., linguine, fettuccine, or penne)
- 2 tbsp Olive oil
- 2 tbsp Butter
- 3 cloves Garlic (minced)
- 200 ml Heavy cream
- 50 g Parmesan cheese (grated)
- 1 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 2 tbsp Fresh parsley (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to boil and cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillet with a pinch of salt and pepper, and cook for 3-4 minutes on each side, or until fully cooked. Remove the salmon from the skillet, break it into bite-sized pieces, and set aside.
In the same skillet, add another tablespoon of olive oil and the asparagus. Sauté for 3-4 minutes until the asparagus becomes tender and slightly crisp. Remove the asparagus and set it aside.
Reduce the heat to medium-low and add butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Pour the heavy cream into the skillet and stir. Let the cream simmer for 2-3 minutes, allowing it to thicken slightly.
Stir in the Parmesan cheese and lemon juice. Mix until the cheese is fully melted and the sauce is smooth.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, use the reserved pasta water to adjust the consistency, a few tablespoons at a time.
Gently fold in the cooked salmon and asparagus. Season with additional salt and pepper if needed.
Serve the pasta warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 7.0 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 27.9 mcg | 139% | |
| Calcium | 685 mg | 53% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1560 mg | 33% | |
*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.
