Creamy Salmon and Asparagus Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
8 ounces uncooked pasta
→ Vegetables
02 -
1 bunch asparagus, ends trimmed
→ Seafood
03 -
1 pound fresh salmon
→ Seasoning
04 -
Salt & pepper to taste
05 -
1/4 teaspoon Italian seasoning
→ Oil & Fats
06 -
1 tablespoon olive oil
07 -
1 tablespoon butter
→ Other Ingredients
08 -
3 cloves garlic, minced
09 -
1 tablespoon lemon juice and zest from 1/2 a lemon
10 -
1/2 cup freshly grated parmesan cheese
11 -
3/4 cup heavy cream or whipping cream
# Instructions:
01 -
Boil a salted pot of water for the pasta. Cook according to package instructions until al dente.
02 -
Trim the ends of the asparagus (about 1.5 inches) and cut into smaller pieces. Season the salmon with salt, pepper, and Italian seasoning.
03 -
Heat the butter and olive oil in a skillet over medium-high heat. Cook the salmon for 3 minutes on each side. Remove and set aside.
04 -
Add the asparagus to the skillet and sauté for 2-3 minutes, adjusting time if needed based on thickness.
05 -
Add the garlic to the skillet and cook for 30 seconds. Stir in the lemon juice, zest, cream, and parmesan cheese. Mix well.
06 -
Return the salmon to the skillet, breaking it into smaller pieces with a spoon. Cook for a few more minutes until the salmon is fully cooked, asparagus is tender, and the sauce slightly thickens.
07 -
Mix the drained pasta with the sauce. Serve immediately.
# Notes:
01 -
Adjust asparagus cooking time based on thickness. Thinner asparagus will require less time.