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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!

close-up in a copper skillet of creamy salmon and asparagus pasta

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! 

If you love salmon and pasta, try my Salmon Pesto Pasta or this Creamy Lemon and Fresh Tomato Salmon Pasta.

salmon being seared in a skillet for asparagus and salmon pasta

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:

close-up of the sauce for creamy salmon asparagus pasta

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! 🙂

close-up in a copper skillet of creamy salmon and asparagus pasta
4.95 from 19 votes

Creamy Salmon and Asparagus Pasta

This salmon and asparagus pasta is simple to make, and you will love the lemony garlic cream sauce. Ready in about 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 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.


Calories: 657kcal, Carbohydrates: 48g, Protein: 38g, Fat: 35g, Saturated Fat: 16g, Cholesterol: 142mg, Sodium: 289mg, Potassium: 912mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1540IU, Vitamin C: 7mg, Calcium: 218mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.95 from 19 votes (3 ratings without comment)

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  1. Allison June Harris says:

    5 stars
    This came together quickly and was very tasty. My 8 year old son said it was the “2nd best meal” he ever had. The store didn’t have any heavy cream so they sent a plant based heavy whip alternative and that worked perfectly – no one noticed the difference. We will definitely be making this one again!

    1. Natasha says:

      Haha I love that!!

  2. Simone says:

    5 stars
    Very nice, but next time I’ll add a bit more lemonjuice

    1. Natasha says:

      Glad you liked it!

  3. Meisha says:

    5 stars
    I really wanted to recreate the taste of Nordstrom had going on in their salmon asparagus pasta and this was spot on! Taste like I remember when I would splurge for lunch sometimes when I worked there. Thank you! So yummy!!

    1. Natasha says:

      I’m so happy to hear that!! I had no idea they made it, so that’s awesome you were able to recreate it at home using my recipe haha. I’m going to have to try their version one day as I love shopping there but have never tried their cafe!

    2. DAYSI ALDANA says:

      5 stars
      I added twice as much lime juice. Added sliced mushrooms and cream cheese. It was absolutely delish!!!

      1. Natasha says:

        Yay!! Glad you liked it!

  4. Daniel says:

    5 stars
    This was a very easy to make and great tasting dish. I followed the directions to a “T” other than adding more minced garlic and reserving some of the water from the pasta to stir into the sauce. The asparagus still had a little snap to them (not too soft or soggy) and the salmon was complemented rather than over powered. Will definitely make again.

    1. Natasha says:

      I’m so glad you liked it!! 🙂

  5. Petrone Carroll says:

    4 stars
    I don’t add garlic, but chopped spring onions, also a glass of white wine, instead of heavy cream, I use either crème frais or Greek yogurt

    1. Natasha says:


  6. Adrian (Victoria, BC, Canada) says:

    5 stars
    Crazy delicious and awesome recipe! My wife and 9-year-old daughter gobbled this up without hesitation. Followed the recipe exactly (with the addition of 1 cup fresh spinach near end of cooking process until slightly wilted) and then additional freshly grated parmesan atop each serving. (Hey, we like our parmesan!) For our choice of pasta we went with penne, which nicely captures a bit of the sauce on the inside. Five-star recipe indeed and definitely a keeper.

    1. Natasha says:

      That’s awesome! I’m so glad everyone enjoyed it. Thanks for your review, Adrian! 🙂

  7. Brigid says:

    5 stars
    Perfect followed recipe exactly so tasty

    1. Natasha says:

      Fantastic!! Thanks for your review, Brigid!

  8. Amanda G. says:

    5 stars
    This was so delicious. The sauce tastes perfectly creamy yet is light enough to feel like a fresh spring/summer pasta! I added onion as well just because I love it and add it to nearly everything 😄

    1. Natasha says:

      I’m so glad you enjoyed it, Amanda!! 🙂

  9. Pat says:

    5 stars
    This was delicious, followed instructions exactly.

    1. Natasha says:

      Fantastic!! Thanks for your review!

  10. Ann says:

    5 stars
    This was delicious! The lemon and fresh parmesan made it taste so light and fresh. I used konjac linguine to make the recipe keto. Thanks for a great recipe!

    1. Natasha says:

      I’m so glad you liked it!