Creamy Salmon and Asparagus Pasta
Creamy Salmon and Asparagus Pasta is a fancy dish that bursts with flavor. It will be ready in less than 30 minutes for you to enjoy the creamy buttery lemon sauce mixed with your favorite pasta and tender decadent salmon chunks!
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.
Notes
Check out these useful tips.
#1: 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!
#2: If the sauce is too thick, you can stir in little milk and whisk until you reach the desired consistency.
#3: 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.
#4: Use a large bowl to fit the pasta, salmon, and asparagus. You need a space to swirl all the ingredients together for the flavors to get into perfect harmony.
#5: Flake the salmon into medium to large chunks so you can enjoy the richness of every bite.
#6: 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.