Creamy Salmon Asparagus Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
8 oz of dry pasta
→ Vegetables
02 -
1 bunch of asparagus, trimmed at the ends
→ Seafood
03 -
16 oz of fresh salmon
→ Seasoning
04 -
A pinch of salt and pepper
05 -
1/4 tsp of Italian herbs
→ Oil & Fats
06 -
1 tbsp of butter
07 -
1 tbsp of olive oil
→ Other Ingredients
08 -
3 minced garlic cloves
09 -
Zest from half a lemon and 1 tbsp of its juice
10 -
Half a cup of grated parmesan cheese
11 -
3/4 cup of heavy or whipping cream
# Instructions:
01 -
Bring a pot of salty water to boil. Cook the pasta in it, following the directions on the package, until it's firm but cooked through.
02 -
Cut the woody bottoms off the asparagus (about 1.5 inches). Slice the stalks into smaller pieces. Rub the salmon with salt, pepper, and the Italian herbs.
03 -
Melt the butter and heat the oil in a pan over medium-high heat. Sear the salmon on both sides for about 3 minutes per side. Take it off the heat and set it aside.
04 -
Toss the asparagus into the pan and stir-fry for about 2-3 minutes, adjusting time as needed depending on stalk thickness.
05 -
Throw garlic into the pan and let it cook for half a minute. Mix in the lemon zest, juice, cream, and parmesan. Blend everything well.
06 -
Put the salmon back in the pan and break it into smaller chunks with a spoon. Let it simmer until the fish is fully done, the asparagus turns tender, and the sauce gets a little thicker.
07 -
Add the pasta to the sauce in the pan. Serve it straight from the skillet once it's all combined.
# Notes:
01 -
Cooking time for asparagus depends on how thick the stalks are. Thin ones cook faster!