Creamy Salmon and Asparagus

This elegant yet simple creamy salmon and asparagus pasta has become my weeknight dinner hero. The combination of tender salmon, crisp asparagus, and lemony garlic cream sauce creates a restaurant-quality meal that's ready in just 30 minutes.

I first made this pasta when I needed to use up some salmon before leaving for vacation. My family was so impressed they requested it three times the following week. The lemon brightens everything and cuts through the richness perfectly.

Ingredients

• Fresh salmon fillet: Choose center-cut portions with bright color and firm texture.
• Asparagus: Look for bright green stalks with tightly closed tips.
• Pasta of choice: I prefer penne or fettuccine to catch the sauce.
• Heavy cream: Provides the luxurious texture. Full fat works best.
• Fresh parmesan cheese: Freshly grated melts better than pre-packaged.
• Garlic: Use fresh cloves for the best flavor intensity.
• Lemon juice and zest: Adds brightness that balances the richness.
• Italian seasoning: The perfect herb blend for the salmon.
• Olive oil and butter: The combination provides both flavor and proper cooking temperature.
• Salt and pepper: Enhances all the flavors.

Step-by-Step Instructions

Prepare the pasta:

Bring a large pot of generously salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve about half a cup of pasta water before draining.

Season the salmon:

Pat salmon dry with paper towels for better browning. Sprinkle evenly with salt, pepper, and Italian seasoning, pressing gently so seasonings adhere.

Cook the salmon:

Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and foaming subsides. Place salmon skin-side up and cook undisturbed for 3 minutes until golden crust forms. Flip and cook 3 minutes more. Remove to a plate.

Prepare the asparagus:

Add trimmed asparagus pieces to the same skillet with remaining oil. Cook for 2-3 minutes, stirring occasionally until bright green but still crisp.

Build the sauce:

Add minced garlic to the pan with asparagus and cook for 30 seconds until fragrant. Pour in lemon juice to deglaze, scraping up any browned bits from bottom of pan. Add cream and bring to a gentle simmer.

Combine elements:

Stir in parmesan cheese until melted. Return salmon to the pan, breaking into bite-sized chunks with a wooden spoon. Add lemon zest and simmer 2-3 minutes until sauce slightly thickens and salmon is fully cooked.

Finish the dish:

Add drained pasta directly to the sauce, tossing gently to coat. If sauce seems too thick, add a splash of reserved pasta water. Taste and adjust seasoning if needed.

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The lemon zest is my secret weapon in this dish. I learned from my grandmother that zest contains all the aromatic oils that give lemon its distinctive bright scent. I always zest my lemon before juicing it to capture that intense citrus essence that elevates the entire dish.

Storage Tips

This pasta is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken considerably when chilled. When reheating, add a splash of milk or cream and warm gently over medium-low heat. Avoid microwave reheating if possible as it can make the salmon tough and overcooked.

Versatile Variations

This recipe welcomes many adaptations based on what you have available. You can substitute spinach, broccoli, or peas for asparagus depending on the season. For a dairy-free version, coconut cream works surprisingly well with the lemon and garlic flavors. If salmon isn't available, try using chunks of firm white fish like cod or halibut, adjusting the cooking time slightly since they cook more quickly than salmon.

Serving Suggestions

Serve this pasta in warmed shallow bowls to keep it hot longer. A simple side salad with a vinaigrette dressing provides a nice contrast to the creamy pasta. For a special touch, offer extra freshly grated parmesan, red pepper flakes, and lemon wedges at the table. A chilled glass of Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy yet bright flavors of this dish.

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Frequently Asked Questions

→ Can I use frozen salmon for this dish?

Yes, frozen salmon works well. Thaw it completely before cooking to ensure even cooking and proper seasoning.

→ What type of pasta is best for this dish?

Any pasta shape works, but medium shapes like fettuccine, penne, or spaghetti are ideal for holding the creamy sauce.

→ Can I substitute the asparagus?

Absolutely! Broccoli, green beans, or peas are great alternatives that pair beautifully with salmon and the cream sauce.

→ How do I make the sauce thicker?

Cook the sauce a bit longer to reduce it further, or add a tablespoon of cornstarch mixed with water for a thicker consistency.

→ Is this dish suitable for meal prep?

It can be stored in the fridge for up to 3 days, but note that the sauce might thicken. Reheat gently on the stovetop while adding a splash of cream or pasta water to loosen it.