Creamy Salmon and Asparagus Pasta Recipe
This Creamy Salmon and Asparagus Pasta is a quick and delicious 30-minute meal featuring tender salmon and fresh asparagus tossed in a rich, lemony cream sauce with parmesan. Perfect for a weeknight dinner that feels special, this recipe balances savory, tangy, and creamy flavors with a satisfying al dente pasta base.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Pasta
- 8 ounces uncooked pasta
- Salt (for pasta water)
For the Salmon and Asparagus
- 1 bunch asparagus, ends trimmed and cut into smaller pieces
- 1 pound fresh salmon
- Salt & pepper, to taste
- 1/4 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
For the Sauce
- 1 tablespoon lemon juice + zest from 1/2 lemon
- 3/4 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions, then drain and set aside.
- Prep asparagus and salmon: Trim about 1.5 inches off the ends of the asparagus and cut into smaller pieces. Season the salmon with salt, pepper, and Italian seasoning on all sides.
- Cook salmon: Heat the butter and olive oil in a skillet over medium-high heat. Place the salmon in the skillet and cook for 3 minutes per side until just cooked through. Remove salmon from the pan and set aside.
- Sauté asparagus: In the same skillet, add the asparagus pieces and cook for 2-3 minutes until tender but still crisp. Cook 3 minutes if the asparagus is thicker or you prefer it softer.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Make the creamy sauce: Add lemon juice, lemon zest, heavy cream, and parmesan cheese. Stir well to combine and let the sauce cook for a couple of minutes.
- Incorporate salmon: Flake the cooked salmon into smaller pieces with your spoon and add it back into the skillet. Continue cooking until the salmon is fully cooked through, asparagus is tender, and the sauce slightly reduces but remains creamy.
- Toss and serve: Add the cooked pasta to the skillet and toss to coat evenly in the creamy salmon and asparagus sauce. Serve immediately while warm.
Notes
- Do not overcook the asparagus to maintain a nice crunch.
- Use freshly grated parmesan cheese for best flavor and texture.
- If desired, garnish with extra lemon zest or chopped parsley for freshness.
- This dish pairs well with a crisp white wine or a light salad.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
