Creamy Salmon and Asparagus Pasta

This salmon and asparagus pasta is simple to make, and you will love the lemony garlic cream sauce. Ready in about 30 minutes!

Ingredients · Servings 4

8 ounces uncooked pasta
1 bunch asparagus (ends trimmed)
1 pound fresh salmon
Salt & pepper (to taste)
1/4 teaspoon Italian seasoning
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic (minced)
1 tablespoon lemon juice + zest from 1/2 lemon
1/2 cup freshly grated parmesan cheese
3/4 cup heavy/whipping cream

Method · 30 min

Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
Meanwhile, trim your asparagus (I cut about 1.5" of the ends off while the asparagus is still tied up in a bunch to make it easy). Cut it into smaller pieces. Prep your other ingredients and sprinkle the salmon with salt & pepper and the Italian seasoning.
Add the butter and oil to a skillet over medium-high heat. Cook the salmon for 3 minutes/side and then take it out of the pan and set it aside.
Add the asparagus to the skillet and cook for 2-3 minutes (3 minutes if it's on the thicker side or you like it softer).
Stir in the garlic and cook for 30 seconds.
Add the lemon juice + zest, cream, and parmesan to the pan. Give it a good stir then add the salmon back. Break it up into smaller pieces with your spoon. Cook the sauce for another few minutes until the salmon is fully cooked through, the asparagus is tender, and the sauce has reduced a bit. The sauce is not meant to be very thick in this recipe. Toss the sauce with the drained pasta and serve immediately.

This is a creamy pasta, but it’s not too heavy. The sauce isn’t too thick, and the lemon and asparagus really brighten it up. This is the perfect meal for warmer weather. Enjoy it with a glass of chardonnay!

This recipe is pretty straightforward to make. You cook the salmon for a few minutes on either side until it’s got a nice sear (more flavor), and then take it out of the pan, cook the asparagus, and make the sauce. Add the salmon back in, break it up with your spoon, and let it finish cooking through. Toss it with your favorite pasta (I used spaghetti but whatever you’ve got on hand will work just fine) and voila!

If you love salmon and pasta, try my Salmon Pesto Pasta or this Creamy Lemon and Fresh Tomato Salmon Pasta.

Recipe notes & tips:

If the salmon is sticking to the pan while you’re searing it when you go to flip it or take it out of the pan, cook it for a little longer until it naturally releases.
You can buy salmon with the skin on or already taken off. If you bought salmon with the skin on and don’t want to eat it, you can simply peel it off after you’ve done the searing step… it’ll slide right off.
I use my handy Microplane zester/grater to easily zest the lemon.
I always keep a wedge of parmesan cheese in my fridge. It’s easy to grate it as needed (it also melts better when you grate your own) and just tastes so much better and fresher than the pre-grated stuff.
Asparagus cooking time can vary depending on its thickness, so keep that in mind and adjust accordingly.
I don’t recommend subbing the cream for milk or half-and-half – there’s a good chance the citrus will curdle the sauce.