Salmon Asparagus and Pasta in a Creamy Dill Sauce
Indulge in the luxurious flavors of Salmon Asparagus and Pasta in a Creamy Dill Sauce, a wholesome yet elegant dish that's perfect for dinner parties or weeknight meals. This recipe combines tender penne pasta, flaky pan-seared salmon, and crisp asparagus, all coated in a lusciously rich dill-infused cream sauce. The dish is brightened with a splash of zesty lemon juice and accented by fresh garlic, making every bite irresistibly fresh and flavorful. Ready in just 40 minutes, this quick and easy recipe brings together gourmet-quality ingredients like Parmesan cheese (optional) and heavy cream for a decadent finish. Perfectly balanced and endlessly satisfying, this salmon pasta dish is sure to impress your taste buds while offering a stunning presentation for your table.
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Recipe Information
Ingredients
- 400 grams Salmon fillet
- 250 grams Penne pasta
- 200 grams Asparagus
- 2 tablespoons Butter
- 3 cloves Garlic
- 1 cup Heavy cream
- 1 cup Chicken or vegetable broth
- 3 tablespoons Fresh dill
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Reserve 1/2 cup of the pasta water before draining the pasta. Set aside.
While the pasta is cooking, trim the woody ends off the asparagus and cut into 2-inch pieces. Mince the garlic and chop the fresh dill.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillet with salt and pepper, then cook it skin-side down for 3-4 minutes. Flip and cook for another 2-3 minutes until the salmon is opaque and flakes easily. Remove it from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the asparagus for 3-4 minutes until tender-crisp. Remove the asparagus from the pan and set aside.
Reduce the heat to medium, melt the butter, and add the minced garlic. Sauté for 30 seconds until fragrant.
Pour in the chicken or vegetable broth and heavy cream, stirring to combine. Let the mixture simmer gently for 3-4 minutes until it begins to thicken.
Add the fresh dill, lemon juice, and a pinch of salt and pepper to the sauce. Stir well and taste, adjusting seasoning if necessary.
Flake the salmon into bite-sized pieces and return it along with the asparagus to the skillet. Gently toss to coat with the sauce.
Add the cooked pasta to the skillet, and toss to combine. If needed, use the reserved pasta water to loosen the sauce until it reaches your desired consistency.
Serve warm, garnished with freshly grated Parmesan cheese if desired, and enjoy!
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 524 mg | 11% | |
*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.
