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This salmon and asparagus pasta is simple to make, and you will love the lemony garlic cream sauce. Ready in about 30 minutes!
This is a creamy pasta, but it’s not too heavy. The sauce isn’t too thick, and the lemon and asparagus really brighten it up. This is the perfect meal for warmer weather. Enjoy it with a glass of chardonnay!
This recipe is pretty straightforward to make. You cook the salmon for a few minutes on either side until it’s got a nice sear (more flavor), and then take it out of the pan, cook the asparagus, and make the sauce. Add the salmon back in, break it up with your spoon, and let it finish cooking through. Toss it with your favorite pasta (I used spaghetti but whatever you’ve got on hand will work just fine) and voila!
Recipe notes & tips:
- If the salmon is sticking to the pan while you’re searing it when you go to flip it or take it out of the pan, cook it for a little longer until it naturally releases.
- You can buy salmon with the skin on or already taken off. If you bought salmon with the skin on and don’t want to eat it, you can simply peel it off after you’ve done the searing step… it’ll slide right off.
- I use my handy Microplane zester/grater to easily zest the lemon.
- I always keep a wedge of parmesan cheese in my fridge. It’s easy to grate it as needed (it also melts better when you grate your own) and just tastes so much better and fresher than the pre-grated stuff.
- Asparagus cooking time can vary depending on its thickness, so keep that in mind and adjust accordingly.
- I don’t recommend subbing the cream for milk or half-and-half – there’s a good chance the citrus will curdle the sauce.
Other asparagus recipes to try:
- Creamy Lemon Asparagus Pasta
- Easy Cheesy Asparagus
- Asparagus and Mushroom Pasta
- Easy Asparagus Recipe (Pan Method)
Questions about this lemon garlic salmon asparagus pasta? Ask me in the comments below. As always, tag me #saltandlavender on Instagram if you’ve made one of my recipes so I can see it! 🙂
Creamy Salmon and Asparagus Pasta
- 8 ounces uncooked pasta
- 1 bunch asparagus ends trimmed
- 1 pound fresh salmon
- Salt & pepper to taste
- 1/4 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 tablespoon lemon juice + zest from 1/2 lemon
- 1/2 cup freshly grated parmesan cheese
- 3/4 cup heavy/whipping cream
- Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
- Meanwhile, trim your asparagus (I cut about 1.5" of the ends off while the asparagus is still tied up in a bunch to make it easy). Cut it into smaller pieces. Prep your other ingredients and sprinkle the salmon with salt & pepper and the Italian seasoning.
- Add the butter and oil to a skillet over medium-high heat. Cook the salmon for 3 minutes/side and then take it out of the pan and set it aside.
- Add the asparagus to the skillet and cook for 2-3 minutes (3 minutes if it's on the thicker side or you like it softer).
- Stir in the garlic and cook for 30 seconds.
- Add the lemon juice + zest, cream, and parmesan to the pan. Give it a good stir then add the salmon back. Break it up into smaller pieces with your spoon. Cook the sauce for another few minutes until the salmon is fully cooked through, the asparagus is tender, and the sauce has reduced a bit. The sauce is not meant to be very thick in this recipe. Toss the sauce with the drained pasta and serve immediately.
- I used a small to average bunch of asparagus (around 1 pound) that had standard thickness asparagus (not the super thin or super thick ones you sometimes see). If you asparagus is thinner or thicker, you may want to adjust cooking time.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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