Creamy Italian Salmon Pasta With Asparagus

This creamy tender Creamy Italian Salmon Pasta With Asparagus is made with fresh salmon fillets, heavy cream, and crisp asparagus, and ready in 30 minutes. The rich parmesan sauce clings perfectly to every noodle while wrapping around the flaky fish and vibrant green stalks. I love how quickly this restaurant-worthy dinner comes together on a busy weeknight.

Better Than Takeaway

I used to order similar salmon pastas at local Italian spots, assuming the velvety sauce required hours of slow simmering. The surprise was realizing that a heavy cream and parmesan reduction only takes minutes to thicken properly.

My biggest mistake early on was overcooking the salmon so it became dry before hitting the sauce. Now, I gently pan-sear it just until opaque, then fold it in at the very end to keep it perfectly tender.

Creamy Italian Salmon Pasta With Asparagus Ingredients

• 1 lb (450g) dried linguine or fettuccine
• 2 tbsp olive oil
• 1 lb (450g) salmon fillets, skinless and cut into chunks
• 1 bunch asparagus, woody ends trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated parmesan cheese
• 1 tsp lemon zest
• Salt and black pepper to taste

How To Make Creamy Italian Salmon Pasta With Asparagus

1. Boil the Pasta: Cook the linguine in a large pot of salted boiling water according to package instructions. Add the asparagus pieces during the last 3 minutes of boiling, then drain both and set aside.
2. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Season salmon chunks with salt and pepper, then sear for 3 to 4 minutes until golden and just opaque, removing them to a plate.
3. Build the Sauce: In the same skillet, reduce heat to medium and saute the minced garlic for 30 seconds until fragrant. Pour in the heavy cream and simmer gently for 2 minutes.
4. Combine and Toss: Stir in the parmesan cheese and lemon zest until the sauce is smooth. Toss in the cooked pasta and asparagus to coat well.
5. Fold in the Fish: Gently fold the cooked salmon chunks back into the creamy pasta, taking care not to break them apart completely.

Recipe Tips

• Reserve pasta water: Keep half a cup of the starchy cooking water to thin the sauce if it gets too thick on the stove.
• Do not overcook the asparagus: Boiling it with the pasta for just three minutes ensures it stays bright green and crisp-tender.
• Grate your own cheese: Pre-packaged parmesan contains anti-caking agents that prevent it from melting smoothly into the cream.

What To Serve With Creamy Italian Salmon Pasta

A crisp, acidic side salad cuts through the richness of the heavy cream sauce beautifully. Warm garlic bread is also essential for swiping up any extra parmesan sauce left in the bowl.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or water to help the cream sauce come back together. Freezing is not recommended as the cream sauce will separate when thawed.

FAQs

• Can I use frozen salmon? Yes, just make sure to thaw it completely and pat it very dry before searing so it browns properly in the pan.
• What pasta shape is best? Long noodles like fettuccine, linguine, or pappardelle work best for clinging to the rich cream sauce.
• Can I substitute the heavy cream? Half-and-half works if you want a lighter dish, but the sauce will be thinner and less luxurious.

Nutrition

• Calories: 680 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 450mg
• Total Carbohydrate: 55g
• Protein: 38g

Try More Recipes:

• Easy Italian Meatball Pasta Bake With Tomato Sauce
• Italian Sausage Pasta With Creamy Vodka Pink Sauce
• Spicy Italian Sausage Rigatoni Pasta Recipe

Creamy Italian Salmon Pasta With Asparagus

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy Italian Salmon Pasta With Asparagus features creamy rich heavy cream, tender seared salmon fillets, and crisp asparagus pieces ready in just 30 minutes. This restaurant-quality dinner is surprisingly easy for busy weeknights when you want something special.

Ingredients

• 1 lb (450g) dried linguine or fettuccine

• 2 tbsp olive oil

• 1 lb (450g) salmon fillets, skinless and cut into chunks

• 1 bunch asparagus, woody ends trimmed and cut into 2-inch pieces

• 3 cloves garlic, minced

• 1 cup (240ml) heavy cream

• 1/2 cup (50g) grated parmesan cheese

• 1 tsp lemon zest

• Salt and black pepper to taste

Directions

• 1. Boil the Pasta: Cook the linguine in a large pot of salted boiling water according to package instructions. Add the asparagus pieces during the last 3 minutes of boiling, then drain both and set aside.
• 2. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Season salmon chunks with salt and pepper, then sear for 3 to 4 minutes until golden and just opaque, removing them to a plate.
• 3. Build the Sauce: In the same skillet, reduce heat to medium and saute the minced garlic for 30 seconds until fragrant. Pour in the heavy cream and simmer gently for 2 minutes.
• 4. Combine and Toss: Stir in the parmesan cheese and lemon zest until the sauce is smooth. Toss in the cooked pasta and asparagus to coat well.
• 5. Fold in the Fish: Gently fold the cooked salmon chunks back into the creamy pasta, taking care not to break them apart completely.