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Creamy Lemon Salmon Pasta with Asparagus Recipe

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4.3 from 4 reviews

This Creamy Salmon Pasta is a delicious and satisfying meal that features tender, flaky salmon paired with pasta and fresh asparagus in a rich, lemony cream sauce. The dish is enhanced with shallots, garlic, and Parmesan cheese, making it a perfect balance of fresh flavors and comforting creaminess, ideal for a nutritious and protein-packed dinner.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Salmon

  • 1 pound salmon, skin removed
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil, divided

Pasta and Vegetables

  • 10 ounces pasta (casarecce, penne, or your favorite pasta noodle)
  • 3/4 pound asparagus, tough ends trimmed, remaining diced into 1½-inch pieces
  • 1 shallot, thinly sliced
  • 1 tablespoon minced garlic

Sauce

  • 1/2 cup chicken stock
  • 2 ounces cream cheese, softened
  • 1/2 cup finely shredded Parmesan cheese
  • 2 tablespoons heavy cream
  • 1/2 lemon, zested and juiced
  • Chopped fresh parsley, for garnish

Instructions

  1. Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse if necessary. Reserve 1/2 cup of the pasta cooking water for later use.
  2. Cook the Salmon: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon evenly with salt and pepper. Add the salmon to the skillet and cook for 4–5 minutes on each side until the internal temperature reaches 145°F. Remove from heat, transfer the salmon to foil, wrap it to keep warm, then set aside. Once slightly cooled, flake the salmon into large chunks.
  3. Sauté Vegetables: In the same or a clean large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus, shallots, and 1/2 teaspoon salt. Stir occasionally and cook until the asparagus is tender and the shallots are translucent, about 8–10 minutes. Add the minced garlic and cook for an additional minute, stirring constantly.
  4. Deglaze and Reduce: Pour the chicken stock into the skillet to deglaze the pan, scraping up any browned bits. Stir occasionally and allow the liquid to reduce slightly for about 1 minute.
  5. Make the Cream Sauce: Add 1/4 cup of the reserved pasta water and the softened cream cheese to the skillet. Bring to a gentle simmer, stirring until the cream cheese melts completely. Let the sauce sit undisturbed for one minute to thicken slightly.
  6. Combine Pasta and Sauce: Stir in the cooked pasta, Parmesan cheese, heavy cream, lemon zest, lemon juice, and chopped parsley. Remove from heat and add more reserved pasta water, 1 tablespoon at a time, until the pasta is well coated and the sauce reaches your preferred consistency. Cover to keep warm.
  7. Serve: Divide the creamy pasta among serving bowls, top each serving with large chunks of flaked salmon, and drizzle with additional olive oil if desired. Garnish with extra parsley for a fresh finish.

Notes

  • You can substitute the chicken stock with vegetable stock to make it pescatarian friendly.
  • For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
  • Ensure not to overcook the salmon to keep it moist and tender.
  • Casarecce pasta is recommended for its texture, but penne or rigatoni are good alternatives.
  • Leftover pasta water is key to adjusting sauce consistency; add gradually to avoid making it too watery.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://iamstarved.com/creamy-lemon-salmon-pasta-with-asparagus-recipe/