Salmon and Asparagus Pasta Clean Eating
Elevate your weeknight dinner game with this Salmon and Asparagus Pasta, a clean-eating recipe that beautifully balances flavor and nutrition. Featuring tender whole-grain pasta, perfectly seared salmon chunks, and vibrant asparagus, this dish is lightly coated in a zesty lemon-garlic sauce for a fresh and satisfying meal. With heart-healthy olive oil, fragrant parsley, and a hint of optional red pepper flakes for a gentle kick, this wholesome recipe comes together in just 35 minutes, making it an ideal, nutrient-packed choice for busy evenings. Serve it fresh and enjoy the perfect harmony of bright, citrusy flavors with rich, flaky salmon.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces (approximately 6 oz each) Salmon fillets, skin removed
- 8 oz Whole-grain pasta (spaghetti or penne)
- 1 lb Asparagus spears, trimmed and cut into 2-inch pieces
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the whole-grain pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillets with salt and black pepper.
Place the salmon fillets in the skillet, cooking for 3-4 minutes per side or until fully cooked and flaky. Remove the salmon from the skillet and set it aside. Once cool enough to handle, break the fillets into large chunks.
In the same skillet, add the remaining 1 tablespoon of olive oil, minced garlic, and crushed red pepper flakes (if using). Sauté for 30 seconds or until fragrant.
Add the asparagus pieces to the skillet and cook for 4-5 minutes, stirring frequently, until tender but still crisp. Stir in the lemon zest and lemon juice.
Reduce the heat to low and add the cooked pasta to the skillet with the asparagus. Toss to combine, adding a splash of reserved pasta water to create a light sauce if needed.
Gently fold in the salmon chunks and fresh parsley. Adjust salt and pepper seasoning as desired.
Serve immediately, garnished with additional parsley if desired. Enjoy your clean-eating salmon and asparagus pasta!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 2.7 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 610 mg | 13% | |
*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.
