Best 6 Salmon And Asparagus With Penne And Light Cream Sauce Recipes

SALMON PASTA WITH GARLIC CREAM SAUCE

Steps:

• Cook the pasta in a large pot of salted boiling water according to package instructions. Drain.
• While the pasta boils, prepare the sauce. Toss the salmon in flour.
• Melt butter in a large skillet or Dutch oven over medium-high heat. Add salmon and saute for 1 minute. Add garlic, onion, mushrooms, salt and pepper. Cook until garlic is golden and mushrooms are tender, about 5 minutes. Stir in white wine, scraping the browned bits from the bottom of the skillet as you stir.
• Reduce the heat to medium-low and simmer until the sauce is reduced by half. Add cream and reduce to a medium consistency. Stir in frozen peas and cook for 1-2 more minutes, or until heated through. Remove from heat.
• Add cooked pasta to the skillet and toss to coat. Taste and season with additional salt and pepper, if necessary. Garnish with fresh parsley and serve.

CREAMY SALMON AND ASPARAGUS PASTA

Steps:

• 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.

SALMON, ASPARAGUS AND PASTA IN A CREAMY DILL SAUCE

Steps:

• Turn on your broiler and set your upper rack to the middle position. Let it preheat 5 minutes.
• Set 1 qt of water to boil in a medium pot.
• Take a 12" wide section of heavy duty foil and fold into thirds and then fold over the edges by 1/4"- this is what you will bake the salmon on (who doesn't like easy cleanup?). Spray the foil with a spritz of cooking spray, and season the salmon on both sides. Place on the foil and give the top of the salmon a spritz of cooking spray.
• Bake under the broiler- this should take about 6-8 minutes. When its done, remove from the oven and set it aside to rest.
• When your water comes to a boil, salt it and add the pasta. You will add in the asparagus during the last minute of cooking.
• To make the sauce, whisk together the first 9 ingredients of the sauce in a small saucepan and set over medium heat. Stir occasionally. When it has thickened and no longer has a starchy flavor, take off the heat.
• When the pasta and asparagus is done cooking, drain and return to the pan you cooked it inches Dice the salmon into bite sized pieces and add to the pasta.
• Just before adding the sauce to the pasta, stir in the lemon juice and light butter. Dump this into the pan with the pasta, asparagus and salmon, toss gently until the pasta is completely coated with sauce.
• Serve!

CREAMY ASPARAGUS & SALMON PASTA

Steps:

• Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
• When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
• While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
• Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
• Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.

PENNE WITH SALMON AND ASPARAGUS

Steps:

• In a large saucepot, cook pasta as label directs and then drain.
• Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat.
• Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes.
• Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer.
• Add wine; heat to boiling over high heat.
• Stir in broth and heat to boiling.
• Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes.
• Remove skillet from heat and stir in tarragon.
• In a warmed serving bowl, toss pasta with asparagus mixture.

SALMON AND ASPARAGUS WITH PENNE AND LIGHT CREAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Pour in 1 teaspoon of olive oil. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1/4 cup of olive oil, the white pepper, dill, and 1/4 teaspoon of salt in a skillet over medium-low heat until the oil is shimmering. Gently lay the salmon fillet into the oil, and sprinkle with 1 pinch of salt. Arrange the cut asparagus and bits of minced garlic around the salmon in the skillet. Squeeze the lemon slices over the salmon and asparagus, and place the squeezed slices into the skillet. Cover and cook for 8 minutes. Flip the salmon, and cook until the salmon is no longer translucent in the center, about 8 more minutes.
• Remove the salmon, asparagus, garlic, and lemon slices from the skillet to a warmed plate, leaving the juices in the skillet. Whisk in the cream and enough Parmesan cheese to thicken the sauce. Let the cheese melt, and season to taste with salt. To serve, divide the cooked penne pasta, salmon, and asparagus between two plates, with the pasta to the side of the salmon. Spoon the cream sauce over the pasta, and serve.