This asparagus salmon pasta is fresh, flavorful, and super simple to make. The lemony garlic cream sauce ties it all together—and the best part? It’s on the table in just 30 minutes!
This is a creamy pasta, but it’s light and bright — not too heavy or thick. The lemon and fresh asparagus give it a fresh lift that makes it perfect for warmer days. Pair it with a chilled glass of chardonnay and you’ve got yourself a little dinner bliss.
The recipe’s super simple, too. You’ll sear the salmon on both sides for that golden, flavor-packed crust, then set it aside. Cook the asparagus in the same pan, stir up the creamy lemon-garlic sauce, and then add the salmon back in. Break it up gently with a spoon, let it finish cooking through, and toss everything with your favorite pasta — I used spaghetti, but honestly, whatever you have will work. And just like that, dinner’s done!
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Recipe Notes & Tips (aka the little things that make a big difference)
- If your salmon is sticking to the pan when you try to flip or remove it, give it another minute or two. It’ll naturally release when it’s ready — no wrestling required. For technique tips, see this BBC Good Food guide to pan-searing salmon.
- Bought salmon with the skin on? No worries. After searing, the skin peels right off like magic.
- A Microplane is your best friend when it comes to lemon zest — quick, easy, and no bitter pith.
- I always keep a chunk of parmesan in the fridge. Grating it fresh not only tastes better, but it melts like a dream compared to the pre-grated stuff.
- Keep an eye on your asparagus — thick spears take longer to cook than thin ones. Adjust as needed so they stay tender-crisp.
- And one last thing: don’t swap the cream for milk or half-and-half. The lemon could cause it to curdle, and nobody wants that. Stick with the real stuff for a silky, luscious sauce.
Little tips, big flavor wins!
Nutrition Notes (aka why this dish feels as good as it tastes)
Let’s start with the star — salmon. Not only is it packed with protein, but it’s also rich in omega-3s that are great for your heart, brain, and overall well-being. It’s loaded with vitamin B12, and if you go for sockeye salmon, you’ll even get a healthy dose of vitamin D. Oh, and the antioxidant astaxanthin? It helps fight inflammation, which is linked to just about every major health issue out there.
Asparagus might get a bad rap for, well… the after-effects, but it’s absolutely worth it. Thanks to vitamin K, it supports healthy blood clotting, and it’s been linked to cancer-fighting properties and brain health. Plus, if you’re feeling a little puffy or bloated, asparagus acts as a natural diuretic to help flush things out. You might also like this salmon soup recipe that uses seasonal veggies beautifully.
Pasta gives this dish an extra boost of fiber and antioxidants, helping you stay full and supporting a happy gut. But if it’s not your thing, no worries — regular pasta still works and still gives you that satisfying, cozy base for the sauce. Check out this green spaghetti recipe with spinach and herbs.
And lastly, parmesan cheese. While you’re not using a ton, it does sneak in a little calcium and protein. Just keep in mind it’s naturally salty, so if you’re watching your sodium, you might want to ease up on the added salt in the recipe.
So yes, this creamy salmon pasta isn’t just tasty — it’s got some solid feel-good fuel packed into every bite!
FAQ’s About Asparagus Salmon Pasta
Do salmon and asparagus go together?
Oh, 100% yes. Salmon and asparagus are a match made in flavor heaven. The rich, buttery salmon pairs beautifully with the crisp, slightly earthy asparagus. They balance each other out so well — it’s fresh, light, and satisfying all at once. Add a little lemon and garlic? Perfection.
What sauce goes with salmon and asparagus?
A light, creamy sauce with a hit of lemon and garlic is chef’s kiss with salmon and asparagus. The creaminess brings everything together, while the lemon brightens it up and cuts through the richness. It’s the kind of sauce that feels indulgent, but not heavy — perfect for letting the fresh flavors shine.
What pasta sauce goes best with salmon?
It’s hard to beat a good creamy sauce when it comes to salmon. Think: lemon cream, garlic parmesan, or even a tomato cream sauce. These kinds of sauces complement the richness of the salmon without overpowering it. Want something lighter? A simple olive oil and herb sauce with a squeeze of lemon works beautifully too. But if you’re going all in — creamy lemon garlic is always a winner.
Bottom line: salmon loves flavor, and it plays best with sauces that are creamy, citrusy, herby, or a little of all three!
Asparagus Salmon Pasta
Ingredients
- 8 ounces whole-wheat linguine or spaghetti
- 1 pound skinless salmon fillet, patted dry
- ½ teaspoon ground pepper
- ½ teaspoon salt, divided
- 2 tablespoons extra-virgin olive oil
- 2 pounds fresh asparagus, trimmed and cut into 1½-inch pieces
- 1½ tablespoons minced garlic
- ½ teaspoon salt-free Italian seasoning
- 2 (5-ounce) cans evaporated milk
- 2 ounces reduced-fat cream cheese, softened
- 1 teaspoon grated lemon zest, plus more zest for garnish
- ½ cup grated Parmesan cheese
- 3 tablespoons lemon juice
- 3 tablespoons chopped fresh dill, plus more for garnish
Instructions
- Bring a large pot of water to a boil over high heat. Cook 8 ounces linguine (or spaghetti) according to package directions for al dente, omitting salt and fat. Drain, reserving 1 cup pasta cooking water.
- Meanwhile, sprinkle salmon with ½ teaspoon pepper and ¼ teaspoon salt. Heat 2 tablespoons oil in a large skillet over medium heat; add the salmon and cook, undisturbed, until a crust has formed on both sides, about 4 minutes per side. Transfer to a plate and let rest until cool enough to handle, about 10 minutes. Do not wipe the pan clean. Flake the salmon into chunks.
- Increase heat to medium-high. Add asparagus pieces to the skillet; cook, stirring occasionally, until bright green and almost tender, about 4 minutes. Add 1½ tablespoons garlic and ½ teaspoon Italian seasoning; cook, stirring constantly, until fragrant, about 20 seconds.
- Stir in 2 (5-ounce) cans evaporated milk; bring to a simmer over medium-high heat. Cook, stirring often, until starting to thicken, 1 to 2 minutes. Reduce heat to medium-low and add 2 ounces cream cheese, 1 teaspoon lemon zest and the remaining ¼ teaspoon salt; cook, stirring constantly, until melted and smooth, 1 to 2 minutes. Remove from heat; gradually stir in ½ cup Parmesan until melted, about 2 minutes. Stir in 3 tablespoons lemon juice and 3 tablespoons dill until smooth.
- Add the reserved cooked pasta and salmon, tossing to coat in the sauce. Add pasta cooking water, ¼ cup at a time, as necessary to loosen the sauce. Garnish with lemon zest and/or dill, if desired.
