Tasty Creamy Salmon Linguine And Asparagus Recipe

Lemon garlic salmon and asparagus with creamy linguine form a summery pasta dinner in 30 minutes.  


For the salmon and asparagus: – Juice and zest of 1 lemon (divided) – 1 lb salmon fillet (skinless or skin on) – ¾ lb. asparagus (ends trimmed and cut into bite size pieces) – 4 cloves garlic (minced) – 3 Tablespoons unsalted butter (melted) – Kosher salt and pepper – Dried parsley (optional) For the linguine: – 12 oz. linguine – 1 Tablespoon olive oil – 2 Tablespoons unsalted butter – 2 cloves garlic (minced) – 1 cup heavy cream – ½ cup grated Parmesan cheese – 3 Tablespoons chopped fresh parsley – Salt and pepper – Lemon wedges (for serving)


Start with a 400-degree oven. Boil salted water in a big saucepan. Reserve lemon zest in a bowl. Add garlic and butter to the liquid in another bowl.  

Step 1

Place salmon skin-side down on foil-lined baking sheet. Put asparagus around it. Brush the lemon garlic mixture on the fish and pour the rest on the asparagus.   

Step 2

Season generously with Kosher salt, pepper, and parsley. Mix. Bake until asparagus is tender and fish flakes easily, 10-12 minutes. Remove and store.  

Step 3

Put the pasta in the boiling water and cook it al dente while the salmon bakes. Drain and reserve 1 cup pasta water in a measuring cup.  

Step 4

While pasta cooks, make sauce. Heat olive oil and butter medium. Sauté garlic and conserved lemon zest for 1 minute until fragrant. Stir in heavy cream.   

Step 5

Boil over medium high heat, then reduce to medium low and simmer until cream thickens, 4-5 minutes, stirring frequently. Add Parmesan and fresh parsley.  

Step 6

Add salt and pepper to taste. Stir cream sauce into cooked spaghetti. Whisk pasta water into cream sauce in ¼ cup portions to coat noodles.   

Step 7

You may only need 1/4 cup water. You may need more homogeneity. After flaking the skin, put salmon and asparagus spears into pasta. Or serve hot with lemon wedges.  

Step 8

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