Creamy Salmon and Asparagus Pasta
Indulge in a comforting and elegant creamy salmon and asparagus pasta that's easy to prepare and packed with flavors.
Ingredients
Main Ingredients
- 300 grams Pasta of Choice (fettuccine, penne, or linguine)
- 2 fillets Salmon Fillets, skinless and boneless
- 200 grams Fresh Asparagus, trimmed and cut into pieces
- 1 cup Heavy Cream
- 3 cloves Garlic, finely chopped
- 2 tablespoons Olive Oil
- ½ cup Parmesan Cheese, grated
- Salt and Pepper, to taste
- Fresh Herbs (Parsley or dill for garnish, optional)
Instructions
Cooking the Pasta
- Begin by boiling a large pot of salted water. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest.
Sautéing the Asparagus
- In a large skillet, heat the olive oil over medium heat. Add the asparagus pieces and sauté for about 3–4 minutes until they’re tender but still bright green. Remove from the skillet and set aside.
Cooking the Salmon
- In the same skillet, add the salmon fillets, seasoning them with a sprinkle of salt and pepper. Cook for around 3–4 minutes on each side, or until they’re golden and cooked through. Remove the salmon and flake it into bite-sized pieces with a fork.
Making the Sauce
- In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Then pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it’s melted and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water.
Combining and Serving
- Toss the drained pasta, sautéed asparagus, and flaked salmon into the skillet with the sauce. Mix everything gently until the pasta is well coated. Season to taste with salt and pepper.
- Plate your creamy salmon and asparagus pasta, garnishing with fresh herbs for a pop of color and flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta may absorb the sauce; consider adding a little milk or cream when reheating.