Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Prawn

Creamy Salmon & Asparagus Pasta

This creamy salmon-and-asparagus pasta tastes like spring in a bowl—light, bright and packed with fresh asparagus and tender salmon in a silky, lemon-kissed cream sauce. It’s the perfect weeknight dinner for when you want something comforting and quick to pull together after a long day.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 8 ounces whole-wheat linguine or spaghetti
  • 1 pound skinless salmon fillet, patted dry
  • ½ teaspoon ground pepper
  • ½ teaspoon salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds fresh asparagus, trimmed and cut into 1½-inch pieces
  • 1½ tablespoons minced garlic
  • ½ teaspoon salt-free italian seasoning (such as mrs. dash)
  • 2 (5-ounce) cans evaporated milk
  • 2 ounces reduced-fat cream cheese, softened
  • 1 teaspoon grated lemon zest, plus more zest for garnish
  • ½ cup grated parmesan cheese
  • 3 tablespoons lemon juice
  • 3 tablespoons chopped fresh dill, plus more for garnish

Directions

  1. Bring a large pot of water to a boil over high heat. Cook 8 ounces linguine (or spaghetti) according to package directions for al dente, omitting salt and fat. Drain, reserving 1 cup pasta cooking water.
  2. Meanwhile, sprinkle salmon with ½ teaspoon pepper and ¼ teaspoon salt. Heat 2 tablespoons oil in a large skillet over medium heat; add the salmon and cook, undisturbed, until a crust has formed on both sides, about 4 minutes per side. Transfer to a plate and let rest until cool enough to handle, about 10 minutes. Do not wipe the pan clean. Flake the salmon into chunks.
  3. Increase heat to medium-high. Add asparagus pieces to the skillet; cook, stirring occasionally, until bright green and almost tender, about 4 minutes. Add 1½ tablespoons garlic and ½ teaspoon Italian seasoning; cook, stirring constantly, until fragrant, about 20 seconds.
  4. Stir in 2 (5-ounce) cans evaporated milk; bring to a simmer over medium-high heat. Cook, stirring often, until starting to thicken, 1 to 2 minutes. Reduce heat to medium-low and add 2 ounces cream cheese, 1 teaspoon lemon zest and the remaining ¼ teaspoon salt; cook, stirring constantly, until melted and smooth, 1 to 2 minutes. Remove from heat; gradually stir in ½ cup Parmesan until melted, about 2 minutes. Stir in 3 tablespoons lemon juice and 3 tablespoons dill until smooth.
  5. Add the reserved cooked pasta and salmon, tossing to coat in the sauce. Add pasta cooking water, ¼ cup at a time, as necessary to loosen the sauce. Garnish with lemon zest and/or dill, if desired.