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Looking for a quick meal that indulges your family with tons of flavors? Here it is! Creamy Salmon and Asparagus Pasta is creamy, bright, and luscious. It is also a fancy meal perfect for your special cozy occasion.
Seafood lovers! Cook your favorite pasta, whisk the easy-to-make creamy sauce, and mix. Spread the scrumptious layer of creamy pasta, sprinkle some tender salmon pieces, and garnish it with parsley. It couldn’t be more beautiful!
Creamy Salmon and Asparagus Pasta
A Fancy Dinner Table
If you have a special occasion or you want to organize a fancy dinner table, creamy tender salmon and asparagus pasta is an excellent choice.
You can serve this dish with a simple green salad. However, Roasted Eggplant with Burrata Salad Recipe, Italian Seasoned Tuna Pasta Salad, and/or Roasted Mixed Vegetables with Garlic add bright beautiful colors and amazing tastes to your meal.
You can keep it a seafood dinner table and serve some Homemade Sushi Rolls, Blackened Mahi Mahi Fish Tacos, and Grilled Lime and Cilantro Shrimp.
For dessert, prepare the Best Tres Leches Cake Recipe, Flourless Chocolate Fudge Cake Recipe, and/or Chocolate Peanut Butter Oatmeal Cookies to indulge your guests. They will be dazzled by your skills.
Looks so Bright and Delicious!
Customize your Creamy Salmon and Asparagus Pasta Dish to your Liking
Do you love hot dishes? Add some red chili pepper flakes when you saute the minced garlic. You can add jalapeno pepper or whatever spicy condiment you like.
If asparagus is not available, you can swap it for other veggies like broccoli, zucchini, mushrooms, corn, etc. You can even combine veggies in one dish. Pay attention that veggies need different sauté times.
For an extra buttery taste, add pieces of butter on the salmon fillets while in skillet or oven. You can even use butter with little olive oil when you sauté the asparagus and garlic while making the sauce.
For more sauce, you can sprinkle some flour after adding the garlic to the skillet. Stir it for one minute, then slowly add some vegetable stock, chicken broth, or fish stock and the other ingredients.
For the garnish, I chose to sprinkle minced parsley on top of the salmon. Feel free to use fresh basil, fresh dill, chopped kale, or spinach.
Creamy Salmon and Asparagus Pasta Is a Must-Do Recipe!
How to Reheat Creamy Salmon and Asparagus Pasta Leftovers
If you store creamy salmon and asparagus pasta in the fridge, reheat an individual serving in the microwave for one minute. If it is not enough, continue to heat at 30 second intervals until it is hot enough.
When you want to reheat a larger portion, set the pot on the stove and stir in some water or milk to thin the thick sauce coming from the fridge.
Tips and Tricks
For the creamy salmon pasta recipe, get the pasta that fits your diet. So, you can choose regular pasta, whole wheat pasta, or gluten free pasta. Don’t let it stand in your way!
If the sauce is too thick, you can stir in little milk and whisk until you reach the desirable consistency.
Don’t over cook pasta or salmon. Pasta should be al dente especially since it will continue to cook in the sauce. Overcooked salmon will become dry and lose that rich buttery taste.
Use a large bowl to fit the pasta, salmon, and asparagus. You need an empty space to swirl all the ingredients together for the flavors to get into the perfect harmony.
Flake the salmon into medium to large chunks so you can enjoy the richness in every bite.
If you have a backyard party, you can place salmon on the outdoor grill. Once ready, you can place the salmon on top of your pasta. For this pasta fish, you can use salmon leftovers from the previous day’s meal.
What a Great Recipe! Get your Salmon and Let’s Put It Together!
In a large non-stick skillet, add olive oil and cook the cut asparagus for about 5 minutes or until tender.
Then, add in the minced garlic and and cook for a few minutes. Add in Cajun seasoning, heavy cream, grated parmesan, lemon juice, salt, and black pepper. Bring to a boil, then lower to medium heat.
Drain the pasta and then gently toss it into the creamy sauce. Cook for a few 3-4 minutes.
Break up the cooked salmon, then place the pieces on top of the pasta and cream mixture.
Garnish with minced parsley and some lemon wedges. Serve and enjoy.
Frequently Asked Questions
Yes, you can use skin on or off salmon. So after you take it out of the oven, you can peel the skin off once it is baked.
Salmon should become opaque pink and flake when you touch it with a fork. To be more accurate, insert an instant read thermometer into the thickest part of the salmon fillet. When the internal temperature reaches 125-130 degrees F (52 degrees C), salmon is ready.
It is not recommended. If you do, the salmon will cook unevenly. It is better to take it out around 20 minutes before cooking. Use paper towels to absorb extra water from the salmon.
This pasta dish will be devoured on the spot. If you have leftovers for any reason, you can keep them in an airtight container for 2-3 days in the fridge.
Creamy Salmon and Asparagus Pasta
On busy weeknights, creamy salmon and asparagus pasta will com together in less that 30 minutes! It is a simple fancy recipe bursting with flavors. Take my word for it and you will do it over and over.
Ingredients
Pasta: I used Chickpea Casarecce Pasta. Feel free to try long pastas like fettuccine or pappardelle. For shorter pasta shapes, you can use penne pasta, rigatoni, campanelle, or whatever you have in hand.
Fresh asparagus: You have to discard the stem since it has a bitter, tough, and stringy taste.
Salmon: For an extra delicious taste, choose wild caught salmon. You can use frozen salmon fillets or frozen salmon patties. Make sure they are wild caught fillets. It is definitely better than farm raised salmon!
Cajun seasoning: It is a flavorful seasoning that perfectly pairs with salmon.
Olive oil: It extracts all the flavors out of the ingredients. It’s ok to use whatever cooking oil you have in hand.
Garlic: It adds a pungent spicy flavor with an amazing aroma to your cream
Lemon juice: You can use fresh or bottled lemon juice. Fresh is definitely better. It adds that bright taste that perfectly pairs with fish. For extra brightness, serve some lemon wedges next to salmon and pasta.
Parmesan cheese: It has a lightly salty nutty flavor that infuses into the sauce. Use the smallest side of the grater so they melt quickly and you avoid cheese clumps. If not available, use any good melting cheese you prefer.
Heavy cream or heavy whipping cream: It has that luxurious touch that makes this dish perfect for a fancy dinner.
Salt & black pepper: Add to taste.
Steps to Prep
First, cook your pasta according to the packet instructions. Place in boiling water until al dente (about 5 minutes only if using chickpea pasta).
Meanwhile, in a large skillet or oven, cook your salmon. In the oven, place salmon skin-side down and bake it at 450°F for 13-15 minutes.
If you’re using frozen patties as I did, cook the stove top on medium low heat for 5 minutes on each side. Set aside.
Now, using kitchen scissors or a knife, trim the tough parts of the asparagus ends. I cut about 1.5″ of the ends. Then, cut each into smaller pieces.
After that, in a large non-stick skillet, add olive oil and cook the cut asparagus for about 5 minutes or until tender.
Then, add in the minced garlic and cook for a few minutes. Add in Cajun seasoning, heavy cream, grated parmesan, lemon juice, salt, and black pepper. Bring to a boil, then lower to medium heat. Drain the pasta and then gently toss it into the creamy sauce. Cook for a few 3-4 minutes.
Finally, place an even layer of some creamy pasta on a large plate. Break up the cooked salmon then place the pieces on top.
Garnish your plate with minced parsley. Serve and enjoy.
Recipes You Have to Try
- Salmon and Tahini Salsa:
- Honey Soy Glazed Salmon
- Mahi Mahi With Farro Recipe
- Tuna Salad Sandwich
- Blackened Mahi Mahi Fish Tacos
- Vietnamese Pho Soup Recipe
- Vietnamese Rolls
- Miso Ramen Tofu Soup
- Homemade Mayo Sauce for Sushi
- Homemade Sushi Rolls
Creamy Salmon and Asparagus Pasta
Ingredients
- 10 ounces uncooked pasta, I used chickpea Casarecce pasta
- 1 bunch fresh asparagus
- 2 frozen salmon patties, 1 lb fresh salmon
- 1 tablespoon Cajun seasoning
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons lemon juice
- ½ cup parmesan cheese, freshly grated
- 2½ cups heavy cream, whipping cream
- salt, to taste
- pepper, to taste
Instructions
- First, cook your pasta according to the packet instructions. Place in boiling water until al dente (about 5 minutes only if using chickpea pasta).
- Meanwhile, in a large skillet or oven, cook your salmon. In the oven, place salmon skin-side down and bake it at 450°F for 13-15 minutes.
- If you’re using frozen patties as I did, cook the stovetop on medium low heat for 5 minutes on each side. Set aside.
- Now, using kitchen scissors or a knife, trim the tough parts of the asparagus ends. I cut about 1.5" of the ends. Then, cut each into smaller pieces.
- After that, in a large non-stick skillet, add olive oil and cook the cut asparagus for about 5 minutes or until tender.
- Then, add in the minced garlic and cook for a few minutes. Add in Cajun seasoning, heavy cream, grated parmesan, lemon juice, salt, and black pepper. Bring to a boil, then lower to medium heat. Drain the pasta and then gently toss it into the creamy sauce. Cook for a few 3-4 minutes.
- Finally, place an even layer of some creamy pasta on a large plate. Break up the cooked salmon then place the pieces on top.
- Garnish your plate with minced parsley. Serve and enjoy.
