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skillet with lemon asparagus pasta with salmon

Creamy Lemon Asparagus Salmon Pasta

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This is a complete meal made with fresh ingredients and protein packed salmon and casarecce pasta.
5 from 2 votes


  • 1 pound salmon, skin removed
  • 2 tablespoons extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 10 ounces Pasta Lensi Chickpea Casarecce Pasta
  • 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


  • 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.



  • Store leftovers in the refrigerator for up to 2 days.


Calories: 441kcal, Carbohydrates: 34g, Protein: 31g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 67mg, Sodium: 224mg, Potassium: 1075mg, Fiber: 7g, Sugar: 3g, Vitamin A: 731IU, Vitamin C: 4mg, Calcium: 130mg, Iron: 2mg
Course: Dinner
Cuisine: American
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