– **Title**: Creamy Salmon and Asparagus Pasta
– **Ingredients**:
– 8 oz fettuccine pasta
– 1 tbsp olive oil
– 2 salmon fillets (about 6 oz each)
– Salt and pepper to taste
– 1 cup asparagus, trimmed and cut into 1-inch pieces
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 lemon, juiced and zested
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Season the salmon fillets with salt and pepper, and cook them in the skillet for about 4-5 minutes per side, or until cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the asparagus and sauté for about 3-4 minutes until tender. Then add the minced garlic and cook for another minute until fragrant.
4. Pour in the heavy cream and bring to a simmer, then stir in the Parmesan cheese until melted and smooth.
5. Flake the cooked salmon into bite-sized pieces and add it to the skillet along with the lemon juice and zest. Gently toss to combine.
6. Add the cooked fettuccine to the skillet along with reserved pasta water as needed to loosen the sauce. Toss everything to combine well.
7. Taste and adjust seasoning with salt and pepper if necessary.
8. Serve immediately, garnished with fresh parsley and additional Parmesan if desired.
Key Ingredients & Substitutions
Spaghetti or Linguine: Both are great choices for this dish. I lean towards linguine for its wider surface, which holds onto the creamy sauce better. If you’re looking for a gluten-free option, try a chickpea or brown rice pasta.
Asparagus: Fresh asparagus is ideal here! You can substitute with broccoli or green beans if you prefer, but make sure to adjust cooking times. Frozen asparagus works too; just thaw and add in the last few minutes of cooking.
Heavy Cream: This adds richness, but you can use half-and-half or a dairy-free alternative like coconut cream for a lighter option. I like using a blend of half heavy cream and half chicken or vegetable broth for a nice balance.
Cooked Salmon: Grilled or baked salmon gives a lovely flavor, but if you’re short on time, canned salmon works as a quick and easy substitute. Smoked salmon can also add a different taste if you want to mix it up!
Parmesan Cheese: Freshly grated Parmesan provides the best flavor and texture. You can replace it with Pecorino Romano for a sharper taste or nutritional yeast for a vegan option.
How Can I Make the Cream Sauce Just Right?
Making a creamy sauce sounds tricky, but it’s pretty straightforward! The key is in the heat and timing. Start by heating olive oil and sautéing the garlic just until it’s fragrant; don’t let it brown. This will give the sauce a lovely flavor.
- Pour the heavy cream into the skillet after the garlic. Keep the heat low to prevent the cream from boiling and curdling.
- Simmer for a few minutes until the cream thickens slightly—this step is crucial for that perfect creamy texture.
- Add the salmon and pasta quickly after, and stir gently to combine without breaking up the salmon too much.
- Finally, stir in the cheese and lemon juice. The cheese should melt smoothly into the sauce, enhancing its creaminess.
How to Make Creamy Salmon and Asparagus Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 ounces spaghetti or linguine
- 1 cup asparagus, trimmed and cut into 1-inch pieces
For the Sauce:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup cooked salmon, flaked (grilled or baked)
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
For Garnish:
- Fresh dill or parsley (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes in total. You’ll need around 10 minutes for prep and about 15 minutes for cooking. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Cook the Pasta and Asparagus:
Start by bringing a large pot of salted water to a boil. Once the water is boiling, add the spaghetti or linguine. Cook according to the package instructions until al dente. Remember to add the asparagus pieces to the pot during the last 2-3 minutes of cooking. When done, drain the pasta and asparagus and set them aside.
2. Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until it gets fragrant. Be careful not to let it burn!
3. Make It Creamy:
Next, reduce the heat to low and carefully pour in the heavy cream, stirring well to combine with the garlic. Let the cream simmer gently for about 2-3 minutes, allowing it to thicken slightly.
4. Combine Everything:
Add the flaky salmon to the skillet, and then add the cooked pasta and asparagus. Gently stir to coat everything with that lovely creamy sauce.
5. Add the Finishing Touches:
Now, incorporate the grated Parmesan cheese and the lemon juice. Mix everything well until the cheese is melted and the sauce is super creamy. Yum!
6. Season and Serve:
Finally, season your dish with salt and pepper to taste. Serve it immediately, and don’t forget to sprinkle fresh dill or parsley on top if you’d like. Enjoy your delicious creamy salmon and asparagus pasta!
Can I Use Fresh Salmon Instead of Cooked Salmon?
Absolutely! If you prefer fresh salmon, season it with salt and pepper, then grill or bake it until fully cooked (about 12-15 minutes at 400°F). Once cooled, flake the salmon and proceed with the recipe as usual.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream. Keep in mind that using lighter cream may create a slightly less rich sauce, so consider adding a bit more Parmesan or a splash of extra lemon juice for flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. Microwaving is also an option, just be cautious to avoid overheating!
Can I Add Other Vegetables to This Pasta?
Yes! Feel free to add other vegetables like spinach, peas, or cherry tomatoes for extra color and nutrition. Just add them to the skillet with the garlic or blanch them in the boiling pasta water along with the asparagus to keep everything vibrant and fresh!
