Salmon And Asparagus Carbonara Recipes

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CREAMY SALMON AND ASPARAGUS PASTA



Creamy Salmon and Asparagus Pasta image

This salmon and asparagus pasta is simple to make, and you will love the lemony garlic cream sauce. Ready in about 30 minutes!

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 11

8 ounces uncooked pasta
1 bunch asparagus (ends trimmed)
1 pound fresh salmon
Salt & pepper (to taste)
1/4 teaspoon Italian seasoning
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic (minced)
1 tablespoon lemon juice + zest from 1/2 lemon
1/2 cup freshly grated parmesan cheese
3/4 cup heavy/whipping cream

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.

Nutrition Facts : Calories 657 kcal, Carbohydrate 48 g, Protein 38 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 142 mg, Sodium 289 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

SALMON CARBONARA



Salmon Carbonara image

Make and share this Salmon Carbonara recipe from Food.com.

Provided by Lennie

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb linguine or 1/2 lb fettuccine
6 slices bacon, diced
1/2 onion, chopped
3 cloves garlic, minced
2 teaspoons dried basil (leaf not ground)
1/2 teaspoon dried oregano (leaf not ground)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
2 (14 ounce) cans canned diced tomatoes
3 tablespoons red wine vinegar
1 (14 3/4 ounce) can salmon, drained and broken into bite-sized pieces
1/2 cup heavy cream
parmesan cheese, finely shredded

Steps:

  • Cook pasta according to package directions; drain and keep warm.
  • In large saucepan cook bacon pieces until crisp; drain; set bacon aside, reserving about 2 tbsp fat.
  • Add onion, garlic, basil, oregano, and peppers to bacon fat; cook 5 minutes.
  • Add tomatoes and vinegar; cook over medium-high heat 10 minutes or until slightly thickened.
  • Stir in salmon and cream; heat through.
  • Serve over hot cooked pasta.
  • Garnish with cheese.

PENNE WITH SALMON AND ASPARAGUS



Penne with Salmon and Asparagus image

3 of my most favorite things! This meal comes together fairly quickly, yet is elegant enough to serve to company.

Provided by skat5762

Categories     Penne

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) package penne rigate or 1 (16 ounce) package bow tie pasta
3 teaspoons olive oil
1 lb asparagus, trimmed and cut into 2-inch pieces
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 large shallot, finely chopped
1/2 cup dry white wine
1 cup chicken broth
1 lb skinless salmon fillet, cut crosswise into thirds then lengthwise into 1/4-inch thick slices
1 tablespoon chopped fresh tarragon

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 HOLLANDAISE SAUCE



Salmon and Asparagus With Hollandaise Sauce image

This is a quick and easy dinner. Pop the foil packets in the oven while you make the sauce. Easy, great tasting hollandaise sauce. Can be whipped up while the salmon is cooking. This is an adaptation of many different recipes till I found the perfect dish to serve for dinner.

Provided by Abba Gimel

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 sheets aluminum foil (12in x 18in)
4 (150 g) salmon fillets
4 tablespoons butter
4 garlic cloves (minced)
1/2 kg asparagus
2 fresh lemon
fresh ground black pepper (to taste)
fish seasoning, blend (to taste)
1/2 cup butter
3 large egg yolks
2 tablespoons lemon juice
1/8 teaspoon salt (optional)
1 dash cayenne pepper (or to taste) or 1 dash hot pepper sauce (or to taste)
2 tablespoons hot water

Steps:

  • Preheat oven to 230°C (450°F).
  • Cut off ends of asparagus spears and divide into 4 portions.
  • Mince garlic, separate into 4 portions.
  • Place one of tablespoon butter in center of each foil sheet (can use non stick cooking spray to loose some calories).
  • Microwave one lemon for 15 seconds to release the juices.
  • Place one salmon fillet in the center of each sheet.
  • Top with serving of garlic and asparagus.
  • Drizzle each serving with juice from lemon.
  • Sprinkle with fresh ground black pepper and seasoning blend to taste.
  • Bring up the sides of foil and fold top over twice.
  • Fold up ends of foil leaving room for air to circulate inside the foil packets.
  • Place in oven for 12 to 15 minutes or until easy to flake.
  • To prepare the sauce:.
  • Heat the butter in a heavy saucepan until hot and foamy, but DO NOT let the butter brown.
  • In a small bowl, beat egg yolks with lemon juice.
  • Add salt and cayenne pepper or hot sauce.
  • Beat till foamy.
  • Slowly beat in butter, then the water.
  • Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
  • Remove packets from oven and plate salmon and asparagus (please use extreme caution when opening steam can burn).
  • Drizzle with sauce and serve with lemon wedge on the side.

SALMON, ASPARAGUS AND PASTA IN A CREAMY DILL SAUCE



Salmon, Asparagus and Pasta in a Creamy Dill Sauce image

Flaky salmon, fresh green asparagus and al dente pasta is at its best when topped with a delicious and light dill sauce. What makes it even better is that it can be on your plate in 20 minutes or less!

Provided by SuperSpike

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 21

4 ounces pasta, use a short pasta like rotini or 4 ounces penne
8 ounces asparagus, pencil thin and cut into 1-inch lengths
1/2 teaspoon salt
1 quart water
8 ounces salmon fillets
1/4 teaspoon dill
1/4 teaspoon lemon pepper
1/8 teaspoon salt
heavy duty aluminum foil
cooking spray
1/3 cup nonfat dry milk powder
2/3 cup water
1 tablespoon cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon dry dill weed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon light butter
1 teaspoon lemon juice, fresh

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!

Nutrition Facts : Calories 471.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 64.9, Sodium 1560.1, Carbohydrate 62.3, Fiber 4.4, Sugar 13.1, Protein 40.1

SALMON AND ASPARAGUS IN FOIL



Salmon and Asparagus in Foil image

This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 sheets aluminum foil, wrap (12-inch by 18-inch)
4 (5 ounce) salmon fillets
1 lb asparagus
1 fresh lemon
fresh ground black pepper
seasoning salt
lemon wedge (to garnish)

Steps:

  • Preheat oven to 450 degrees.
  • Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
  • Spray the center of each foil sheet with non-stick cooking spray.
  • Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
  • Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
  • Bring up the sides of foil and fold top over twice.
  • Seal ends, leaving room for air to circulate inside the packet.
  • Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
  • Serve with lemon wedges on the side.
  • Please use caution when opening the foil packs, as the steam is very hot.

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