Salmon And Asparagus With Penne And Light Cream Sauce 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

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.

CREAMY ASPARAGUS & SALMON PASTA



Creamy Asparagus & Salmon Pasta image

Leftover salmon gets a recipe remake with bowtie pasta, fresh asparagus, and dill in this super simple Parmesan cream sauce that makes meal prep a breeze.

Provided by Heidi

Categories     Main Course

Time 22m

Number Of Ingredients 8

1 pound dried bow tie pasta (, or farfalle)
2 cups chopped asparagus spears (, cut into 1-inch pieces)
2 cups heavy cream
2 Meyer lemons (, zested (use 2-3 regular lemons if you can't find Meyer lemons))
½ cup freshly grated Parmesan cheese
1/8 cup fresh dill (, chopped, plus more for serving)
2 cups flaked, cooked salmon
kosher salt and freshly ground pepper

Steps:

  • Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
  • When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
  • While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
  • Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
  • Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.

Nutrition Facts : Calories 661 kcal, Carbohydrate 61 g, Protein 24 g, Fat 36 g, SaturatedFat 20 g, Cholesterol 139 mg, Sodium 190 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHILLED PENNE WITH ASPARAGUS, SMOKED SALMON AND POPPY SEEDS



Chilled Penne with Asparagus, Smoked Salmon and Poppy Seeds image

Categories     Salad     Onion     Pasta     Appetizer     Mayonnaise     Salmon     Asparagus     Spring     Chill     Poppy     Boil     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

6 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons sour cream
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon poppy seeds
2 cups penne pasta
1 1/2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
1/2 cup thinly sliced green onions
4 ounces smoked salmon, cut into 1/2-inch pieces

Steps:

  • Whisk first 6 ingredients in medium bowl. Season with salt and pepper.
  • Cook pasta in large pot of boiling salted water until almost tender but still firm to bite. Add asparagus and cook until crisp-tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking liquid. Rinse with cold water until cold. Drain well. Transfer pasta and asparagus to large bowl. Add green onions and smoked salmon. Mix reserved cooking liquid into dressing. Add to salad; toss to blend. Season with salt and pepper. Chill at least 1 hour and up to 6 hours.

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

LEMONY SALMON AND CREAMY ASPARAGUS PASTA



Lemony Salmon and Creamy Asparagus Pasta image

A delicious way to use these two complimentary and healthy nutrient-rich main ingredients in a creamy dinner-party-ready combination that also makes a great family supper. Salmon and asparagus, with their delicate flavours, both work well with butter, fresh lemon juice and garlic. The secret to this recipe is the way it uses the tender whole asparagus tips, which add sexiness and visual flavour to the dish, differently to the blended stalks, which give colour and flavour to the sauce. Add to the meal your favourite pasta and top with some soft healthy leaves and a good Italian cheese, and it's restaurant quality. Serves 4 people very generously, or more.

Provided by CarolineOYum

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

400 g green asparagus, fresh, rinsed and drained
2 teaspoons white pepper, powdered
2 teaspoons vegetable stock powder
300 g salmon fillets (North Atlantic fresh Norwegian, Scottish or Alaskan)
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons plain flour
1 cup milk, low fat
1/4 cup cream
3 tablespoons fresh herbs, dill, fennel, cilantro, parsley, any combination very finely chopped
1 onion, medium, very finely chopped
150 g mushrooms, fresh portobellini, white button mushroom, similar, sliced
6 garlic cloves, crushed
250 g pasta, fresh is best, and flat like tagliatelle
1 lemon
4 tablespoons parmesan cheese, grated (or a similar dry sweet Italian cheese)
salt, a bit, less is better

Steps:

  • Cut off the tender asparagus tips at an angle, about a third of the asparagus stems. Boil the tips in 2 cups (500ml) water for 3 minutes, remove with a slotted spoon then blanch in cold water to keep the bright green colour, and reserve in a microwaveable bowl.
  • Cut the remaining asparagus stems into rough 2cm pieces and boil, covered, in the same water with vegetable stock powder and white pepper, for about 8 minutes.
  • Blend the stems and cooking water, pulsing until fairly smooth but with small chunks of asparagus remaining.
  • In the meantime, in a small saucepan over low heat, make a classic roux: melt 2 tablespoons of butter and then stir in 2 tablespoons of flour with a wooden spoon continuously until the mixture combines completely. Let the roux brown very slightly for a couple of minutes.
  • Start adding the milk very slowly, stirring all the time, until all the milk is absorbed by the thirsty roux, and then slowly add the asparagus puree, stirring constantly until you have a thick green asparagus sauce.
  • Salt to taste, remembering that in a delicate sauce less salt is better, and you've probably used salted butter.
  • Add most of the herbs, reserving some for garnish, then add the cream. Stir very well and turn off the heat.
  • While you're doing that, oil the salmon fillets on both sides with about a tablespoon of olive oil and briefly sear over medium-high heat in a large non-stick saucepan. Watch as the white colour moves up the side of the salmon, and when about one-third of the way up turn the salmon. When the other side has seared, while the salmon is still pink in the middle, remove from the pan.
  • Turn down the heat in the salmon pan, add the rest of the olive oil and soften onions for 2 minutes or so, add mushrooms for a further 3 minutes, and add garlic for a further 5 minutes. Stir often.
  • Now's a good time to start cooking the pasta, according to instructions on the packet.
  • Pour the asparagus herbed cream sauce into the onion and mushroom saucepan and mix well. Squeeze in the juice of half the lemon, taking care not to add the pips. Stir in half the parmesan cheese.
  • Separate the salmon into flakes using a blunt knife. A butter knife is good; salmon flakes beautifully. Add salmon to the warm sauce and stir for 5 minutes or so over low heat. The sauce will finish cooking the medium-rare salmon without toughening it, while it absorbs the yummy creamy asparagus flavours in this honeymoon phase.
  • Use the other half of the lemon to slice as garnish for your plates.
  • Heat the asparagus tips in the microwave briefly.
  • Drain the pasta and divide between the plates. Top with the creamy garlic lemon asparagus salmon sauce, then the asparagus tips and the remaining fresh herbs. Sprinkle with remaining parmesan.

Nutrition Facts : Calories 606.8, Fat 25.4, SaturatedFat 10.6, Cholesterol 79.3, Sodium 227.8, Carbohydrate 64, Fiber 5.8, Sugar 5.7, Protein 32.1

PENNE WITH GRILLED SALMON ASPARAGUS AND LEMON BUTTER



Penne With Grilled Salmon Asparagus and Lemon Butter image

Make and share this Penne With Grilled Salmon Asparagus and Lemon Butter recipe from Food.com.

Provided by dicentra

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 (8 ounce) salmon steaks
1 teaspoon soy sauce
8 ounces asparagus, trimmed and cut 1-inch
8 ounces penne
6 tablespoons butter
1 garlic clove
1/2 teaspoon grated fresh ginger
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest

Steps:

  • Brush the salmon steaks lightly on both sides with the soy. Grill or broil until almost cooked through. Shred salmon.
  • Steam the asparagus until crisp-tender, about 4 minutes. Transfer to a plate and cover to keep warm.
  • Meanwhile cook the penne in plenty of boiling salted water. Drain.
  • Melt the butter in the pasta cooking pot; add the garlic and ginger. Saute 30 seconds.
  • Add the lemon juice and zest. Toss the pasta, asparagus, and butter until pasta is coated.
  • Add salmon and toss.

Nutrition Facts : Calories 579, Fat 30.9, SaturatedFat 13.6, Cholesterol 112.7, Sodium 283.3, Carbohydrate 48.2, Fiber 7.6, Sugar 0.9, Protein 28.6

SALMON PENNE WITH BASIL PESTO CREAM SAUCE, ARTICHOKES, AND ASPARAGUS



Salmon Penne With Basil Pesto Cream Sauce, Artichokes, and Asparagus image

I first ate this dish at McCormick & Schmick's Restaurant in Atlanta, Georgia. Once I tasted it, I had to go home and duplicate it. This is approximate to the original dish, if not better!

Provided by By The Lake

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb salmon fillet
1/4 cup butter, melted
1/4 cup lemon juice
1/4 teaspoon garlic powder
sea salt
fresh ground black pepper
1 lb penne pasta
1/2 cup butter
1 (8 ounce) package cream cheese
1/2 cup parmesan cheese
1 cup half-and-half
1/4 teaspoon garlic salt
2 -3 tablespoons pesto sauce
1 (10 1/2 ounce) can artichoke hearts, quartered
1/2 lb asparagus

Steps:

  • Preheat oven to 350 degrees. Cut the salmon into 1 inch cubes and place in a buttered baking dish. Add the lemon juice to the melted butter and drizzle over the salmon. Season the salmon with garlic powder, salt, and pepper. Bake for 15 minutes or until the salmon flakes easily with a fork. Do not let the salmon overcook. Remove immediately from the oven and keep warm.
  • While the salmon is cooking, add the pasta to a large pot of salted boiling water. Cook until al dente, about 8 to 10 minutes. Cut the asparagus into 1 inch pieces. Add the asparagus to the boiling water during the last three to five minutes of cooking. Drain and put in a large serving bowl.
  • While the salmon and pasta are cooking, combine the butter, cream cheese, parmesan cheese, and half-and-half in a saucepan. Season with garlic salt. Bring to a simmer over medium heat. Cook, stirring constantly, until slightly thickened. Remove from the heat. Add the pesto at this point. Go light with the pesto to ensure the sauce is lightly flavored.
  • Mix the artichoke hearts with the asparagus and penne pasta and pour the sauce over the pasta mixture. Mix lightly to coat everything. Add the salmon cubes to the top of the pasta. If desired, serve with extra parmesan cheese and freshly cracked black pepper.

Nutrition Facts : Calories 1239.9, Fat 72.3, SaturatedFat 40.7, Cholesterol 239.7, Sodium 843.8, Carbohydrate 108.4, Fiber 20.2, Sugar 3.9, Protein 45.8

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