Creamy Lemon Asparagus Pasta with Salmon
Luscious Creamy Lemon Asparagus Pasta Topped with Flaky Salmon
Ingredients:
4 salmon fillets
8 oz (225 g) fettuccine or linguine pasta
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon lemon zest
2 tablespoons lemon juice
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon slices, for serving
Directions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the salmon fillets with salt and pepper. Place them on the baking sheet and bake for 12-15 minutes, or until cooked through and flaky.
Meanwhile, cook the pasta according to package instructions. During the last 2 minutes of cooking, add the asparagus to the pot. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese, lemon zest, and lemon juice. Stir until the sauce thickens slightly.
Toss the cooked pasta and asparagus into the sauce, ensuring everything is well coated.
Serve the pasta topped with the baked salmon fillets. Garnish with fresh parsley and lemon slices.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings