Creamy Salmon Pasta

Cooked pasta with salmon, asparagus and a creamy lemon sauce in a skillet ready for serving. Freshly chopped parsley is garnished on top.

This is a complete meal made with fresh ingredients and protein packed salmon, pasta and asparagus in a creamy lemon sauce.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 441kcal

Author Ashley C.

Ingredients

1 pound salmon skin removed
2 tablespoons extra virgin olive oil divided
Kosher salt and freshly ground black pepper
10 ounces pasta casarecce, penne or your favorite pasta noodle
3/4 pound asparagus tough ends trimmed, remaining diced into 1 1/2 inch pieces
1 shallot thinly sliced
1 tablespoon minced garlic
1/4 cup white wine
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

Cook pasta according to package instructions, draining and rinsing as necessary. Reserve 1/2 cup pasta water.
While the pasta is cooking, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sprinkle salmon evenly with salt and pepper. Add salmon to skillet and cook 4 to 5 minutes per side, until a thermometer inserted in the thickest portion of filet registers 145 degrees F. Remove from heat, transfer to a sheet of foil and wrap to keep warm, set aside. Flake salmon into large chunks.
Heat remaining oil in a large skillet over medium heat. Add asparagus, shallots and 1/2 teaspoon of the salt. Cook, stirring occasionally, until asparagus is tender and onions are translucent, 8 to 10 minutes. Add garlic and stir for one minute. Add wine and deglaze the pan, stirring occasionally, until liquid is partially reduced, about 1 minute.
Add stock, 1/4 cup of the reserved cooking water and cream cheese. Bring mixture to a simmer, stirring to melt the cream cheese, then let sit, undisturbed for 1 minute. Stir in cooked pasta, Parmesan, heavy cream, lemon zest, lemon juice and parsley. Remove from heat, add cooking water 1 tablespoon at a time until pasta is well coated and desired consistency is reached. Cover to keep warm.
Divide pasta mixture evenly between bowls and top with salmon pieces. Drizzle with additional olive oil before serving, if desired.

Video

Notes

Storing: Leftovers are best stored in the refrigerator for up to two days. However, if the salmon and pasta are stored separately, the pasta will keep for 4-5 days in an airtight container. As for the salmon, after two days, use your best judgment.

Freezing: Freezing leftovers is not recommended.

Nutrition