Creamy Salmon and Asparagus Pasta
This Creamy Salmon and Asparagus Pasta is a luscious, easy weeknight dinner with tender salmon, crisp asparagus, and a silky garlic cream sauce.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon
- Knife
- Cutting Board
- Grater
Ingredients
- 8 ounces pasta fettuccine or penne
- 2 tablespoons olive oil
- 1 pound salmon fillets skin removed and cut into chunks
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- salt to taste
- pepper to taste
- 1 lemon juice juice of 1 lemon
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of your chosen pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set it aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the salmon chunks with salt and pepper. Add them to the skillet and cook for 3-4 minutes on each side, until the salmon is cooked through and flakes easily. Remove salmon from the pan and set aside.
- In the same skillet, add the asparagus pieces and cook for about 3-4 minutes until they’re tender-crisp. Add the minced garlic and sauté for another 30 seconds to release its aroma. Be careful not to burn the garlic.
- Reduce the heat to low and pour in 1 cup of heavy cream. Stir well to combine with the asparagus and garlic. Slowly mix in 1 cup of grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Add the cooked pasta and salmon back into the skillet. Toss gently to coat everything evenly in the creamy sauce. Squeeze the juice of 1 lemon over the top and season with additional salt and pepper if needed.
- Sprinkle chopped fresh parsley over the pasta for a burst of color and freshness. Serve immediately with extra Parmesan on the side if desired.
Notes
- Gradually add reserved pasta water to loosen the sauce if it becomes too thick.
- Cook salmon on medium heat and remove as soon as it flakes easily to avoid dryness.
- Add garlic after asparagus is partially cooked and keep heat low to prevent burning.
- Use whole wheat or chickpea pasta for a healthier, fiber-rich alternative.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or milk.