Creamy Lemon Salmon Pasta with Asparagus Recipe
Creamy Salmon Pasta is a wholesome and delicious meal featuring tender salmon, al dente pasta, and fresh asparagus all tossed in a luscious lemon-infused cream sauce. This recipe combines protein-rich salmon with the freshness of lemon and the richness of cream cheese and Parmesan, making it a perfect hearty yet elegant weeknight dinner or special occasion dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Salmon
- 1 pound salmon, skin removed
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
Pasta and Vegetables
- 10 ounces pasta (casarecce, penne, or any preferred noodle)
- 3/4 pound asparagus, tough ends trimmed and remaining cut into 1½-inch pieces
- 1 shallot, thinly sliced
- 1 tablespoon minced garlic
- 1 tablespoon extra virgin olive oil
Sauce
- 1/2 cup chicken stock
- 2 ounces cream cheese, softened
- 1/2 cup finely shredded Parmesan cheese
- 2 tablespoons heavy cream
- 1/2 lemon, zested and juiced
- Chopped fresh parsley, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water, and rinse if needed to stop cooking.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon generously with salt and freshly ground black pepper on both sides. Place the salmon in the skillet and cook for 4 to 5 minutes on each side, until the internal temperature reaches 145°F and the fish flakes easily. Transfer the cooked salmon to a piece of foil and wrap it to keep warm. Once slightly cooled, flake the salmon into large chunks.
- Cook the Vegetables: Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the trimmed and cut asparagus, thinly sliced shallots, and 1/2 teaspoon salt. Sauté for 8 to 10 minutes until the asparagus is tender and the shallots become translucent. Add the minced garlic and cook for another 1 minute until fragrant.
- Build the Sauce: Pour the chicken stock and 1/4 cup of the reserved pasta water into the skillet with the vegetables. Stir in the softened cream cheese and bring the mixture to a gentle simmer, stirring until the cream cheese has completely melted and formed a creamy sauce. Add the cooked pasta, finely shredded Parmesan cheese, heavy cream, lemon zest, lemon juice, and chopped fresh parsley. Stir well to combine. Remove the skillet from heat, and add more reserved pasta water as needed to thin the sauce until it evenly coats the pasta.
- Serve: Divide the creamy pasta among serving bowls. Top each portion with generous chunks of flaked salmon. Optionally, drizzle a little extra virgin olive oil over the dish for added richness and finish with a sprinkle of fresh parsley for garnish. Serve immediately for best taste.
Notes
- Use any pasta shape you prefer; casarecce or penne work well to hold the sauce.
- Ensure not to overcook the salmon to keep it moist and tender.
- Reserve pasta water is key to adjusting sauce consistency.
- Heavy cream can be substituted with half-and-half for a lighter option, though the sauce may be less rich.
- For a vegetarian version, omit salmon and substitute chicken stock with vegetable broth.
