Salmon and Asparagus with Penne and Light Cream Sauce

Salmon and Asparagus with Penne and Light Cream Sauce

24
twroush02 0

"This is a really good recipe if you like salmon and asparagus. Even if you are not an asparagus lover, the ingredients give the asparagus an amazing flavor. I have always loved my homemade alfredo sauce, but now I prefer this sauce to my alfredo."

Ingredients

50 m servings 1161 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 1161 kcal
  • 58%
  • Fat:
  • 105.4 g
  • 162%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 304 mg
  • 101%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

24
  1. 34 Ratings

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Most helpful

Husband absolutely loved it! Apart from using fresh dill instead of dried, I followed the recipe pretty much exactly. Next time I'll add more Parmesan - 1/4 cup wasn't cheesy enough for us!

Most helpful critical

The flavors in this recipe were good but the proportions and cooking time are off. My salmon fillet was thicker than typical but was almost done when I flipped it and was certainly done less tha...

Husband absolutely loved it! Apart from using fresh dill instead of dried, I followed the recipe pretty much exactly. Next time I'll add more Parmesan - 1/4 cup wasn't cheesy enough for us!

Excellent.

exelent recipe!!!! only I added more garlic and regular black pepper. Even though the garlic turned blue (because of the lemon juice) and the salmon broke up when I turned it.. but who cares!!!....

The flavors in this recipe were good but the proportions and cooking time are off. My salmon fillet was thicker than typical but was almost done when I flipped it and was certainly done less tha...

Dreamy sauce! I doubled for 4 servings, but found that I did not need to double the oil and cream and still had plenty of sauce. I used light cream instead of heavy. (as in the title of the rec...

I had some leftover baked salmon that I wanted to use. I shredded it up and used it in place of the new, fresh salmon. It was fast, turned out delicious, and I didn't have to throw out my salm...

We loved this! I was low on ingredients so I typed in what little I did have in the house, and this popped up. I didn't have the cream, though, so I used some jarred Bertolli alfredo sauce inst...

I used chicken instead of salmon and parsley instead of dill. This dish is amazing!! Making these changes makes it my favorite meal and is great for guests.

OMG 5+ stars! This is the best recipe! Mouth popping flavors. I had fresh salmon, asparagus and wanted to make a pasta dish. I am so glad this recipe was here. The sauce was great! I wanted a...