Description
A quick and satisfying pasta dish featuring tender salmon and fresh asparagus in a creamy garlic sauce.
Ingredients
Scale
- 12 ounces (340g) dried pasta (such as fettuccine or penne)
- 1 pound (450g) salmon fillet, skin removed and cut into 1-inch cubes
- 1 bunch asparagus, woody ends trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the salmon pieces and cook for 2-3 minutes per side until lightly browned and cooked through. Remove salmon from the skillet and set aside.
- In the same skillet, add the asparagus pieces. Cook for 4-5 minutes until bright green and tender-crisp. Remove asparagus and set aside with the salmon.
- Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally.
- Stir in the grated Parmesan cheese, salt, and pepper. Cook for another minute until the cheese melts and the sauce thickens slightly.
- Add the cooked pasta, salmon, and asparagus back to the skillet. Gently toss everything together until well coated in the sauce and heated through.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- You can use half-and-half instead of heavy cream for a lighter sauce.
- Add a squeeze of lemon juice at the end for a fresh flavor.
- Cut the asparagus into similar-sized pieces for even cooking.
- Use freshly grated Parmesan for the best melting texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 5g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg