Creamy Salmon Pasta
User Reviews
5
6 reviews
Excellent
Creamy Salmon Pasta
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This is a complete meal made with fresh ingredients and protein packed salmon, pasta and asparagus in a creamy lemon sauce.
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Ingredients
- 1 pound salmon skin removed
- 2 tablespoons extra virgin olive oil divided
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 10 ounces pasta casarecce, penne or your favorite pasta noodle
- 3/4 pound asparagus tough ends trimmed, remaining diced into 1 1/2 inch pieces
- 1 shallot thinly sliced
- 1 tablespoon garlic minced
- 1/4 cup white wine
- 1/2 cup chicken stock
- 2 ounces cream cheese softened
- 1/2 cup Parmesan Cheese finely shredded
- 2 tablespoons heavy cream
- 1/2 lemon zested and juiced
- parsley for garnish, chopped, fresh
Instructions
- Cook pasta according to package instructions, draining and rinsing as necessary. Reserve 1/2 cup pasta water.
- While the pasta is cooking, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sprinkle salmon evenly with salt and pepper. Add salmon to skillet and cook 4 to 5 minutes per side, until a thermometer inserted in the thickest portion of filet registers 145 degrees F. Remove from heat, transfer to a sheet of foil and wrap to keep warm, set aside. Flake salmon into large chunks.
- Heat remaining oil in a large skillet over medium heat. Add asparagus, shallots and 1/2 teaspoon of the salt. Cook, stirring occasionally, until asparagus is tender and onions are translucent, 8 to 10 minutes. Add garlic and stir for one minute. Add wine and deglaze the pan, stirring occasionally, until liquid is partially reduced, about 1 minute.
- Add stock, 1/4 cup of the reserved cooking water and cream cheese. Bring mixture to a simmer, stirring to melt the cream cheese, then let sit, undisturbed for 1 minute. Stir in cooked pasta, Parmesan, heavy cream, lemon zest, lemon juice and parsley. Remove from heat, add cooking water 1 tablespoon at a time until pasta is well coated and desired consistency is reached. Cover to keep warm.
- Divide pasta mixture evenly between bowls and top with salmon pieces. Drizzle with additional olive oil before serving, if desired.
Notes
- Storing: Leftovers are best stored in the refrigerator for up to two days. However, if the salmon and pasta are stored separately, the pasta will keep for 4-5 days in an airtight container. As for the salmon, after two days, use your best judgment.
- Freezing: Freezing leftovers is not recommended.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
34g
(11%)
Protein
31g
(62%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
67mg
(22%)
Sodium
224mg
(9%)
Potassium
1075mg
(23%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
731IU
(15%)
Vitamin C
4mg
(4%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 67mg | 22% |
| Sodium | 224mg | 9% |
| Potassium | 1075mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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