Pasta with Salmon and Asparagus
Pasta with salmon and asparagus is a good weeknight supper when you want something creamy but not heavy. Chunks of salmon and tender-crisp asparagus are tossed through penne in a lemon and garlic cream sauce, with a splash of pasta water to keep it silky. The sauce is made in the time it takes the pasta to cook, so dinner for four is on the table in about 30 minutes.
- Total
- 28 min
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 4
- Per serving
- 755kcal
Buying and preparing pasta with salmon and asparagus
British asparagus has a short season, traditionally from late April to the middle of June, and that is when the spears are at their sweetest and most tender. Outside the season, thin imported spears work just as well; pick bunches with tight, firm tips and cut thicker ones in half lengthways. Skinless salmon fillets are the easiest to chunk up, and a lemon with an unwaxed skin gives you the zest without any coating.
Double cream is stable when it is simmered with lemon, but add the juice off the heat so the sauce stays smooth. For a lighter sauce, swap half the cream for crème fraîche and add it at the end.
Preparing pasta with salmon and asparagus
Tap a time to start a timer.
- Prepare everything Snap the woody ends off the asparagus and cut the spears into 4cm lengths. Cut the salmon into 3cm chunks. Zest the lemon, then squeeze out the juice.
- Cook the pasta Boil a large pan of well-salted water and cook the pasta for , or according to the packet, until al dente. Scoop out a mugful of the cooking water, then drain.
- Cook the asparagus While the pasta cooks, heat the oil in a large frying pan over a medium heat. Fry the asparagus for , stirring now and then, until bright green and just tender.
- Add the salmon Add the salmon chunks and cook for , turning them gently, until opaque and starting to flake. Stir in the garlic for the final minute.
- Make the sauce Lower the heat, pour in the cream and add the lemon zest, salt and pepper. Simmer gently for , then take the pan off the heat and stir in 2 tbsp of the lemon juice.
- Toss and serve Add the drained pasta to the pan with a few tablespoons of the reserved water and toss gently until the sauce coats everything. Taste and add more lemon juice or pepper if needed, then serve straight away.
Variations and what to serve
Pasta with salmon and asparagus needs little more than a green salad and some crusty bread. Out of asparagus season, pasta with salmon and spinach uses the same idea with a handful of leaves wilted in at the end. For a different store-cupboard supper, try the one-pot pasta with tuna.
Common problems and fixes for pasta with Salmon and Asparagus
- The sauce is too thick or clings in clumps.
- Add the reserved pasta water a tablespoon at a time while tossing. The starch in it loosens the cream and helps it coat the pasta evenly.
- The salmon breaks into tiny flakes.
- Cut it into generous 3cm chunks and turn it only once or twice, with a spatula rather than a spoon. The pieces will break up a little more when you toss the pasta.
- The asparagus is stringy or limp.
- Snap off the woody ends, where the stalk breaks naturally, and slice thick spears in half lengthways so they cook at the same pace as thin ones. Take it off the heat as soon as it is bright green.
Frequently asked questions about pasta with Salmon and Asparagus
Can I use frozen salmon for pasta with salmon and asparagus?
Yes, but defrost it fully in the fridge overnight first, then pat it dry with kitchen paper. Frozen salmon cooked straight from the freezer releases water and thins the sauce.
What other pasta shapes work?
Penne, fusilli, farfalle and rigatoni all work well, as their ridges and hollows hold on to the creamy sauce. Long pasta such as linguine also works if you prefer it.
How do I know when the salmon is cooked?
It turns from translucent to opaque all the way through and flakes easily when pressed with a fork. For 3cm chunks this takes 3–4 minutes in the pan.
Can I reheat leftovers?
Yes, eat them within 2 days, kept covered in the fridge. Reheat with a splash of milk or water until steaming hot all the way through, and do not reheat more than once.
How did you like the recipe?
4.8 / 5 · 74 ratings
