Recipe updated in this post
The menu plan was to fix Grilled Salmon & Asparagus Risotto. But making risotto sounded like too much work so I decided to make a quick pasta. This recipe turned out absolutely amazing. With every other bite, came a ‘mmmm’ noise for hubby’s mouth literally. I knew I had a winner on my hand! We tend to eat a lot of beef and chicken so this was a nice change of pace. This was delicious and something hubby declared must go into our normal rotation. I have to agree.
I used angel hair this time cause it was the only thing in the pantry, but I’d use something next time with a little more substance, probably linguine or a farfalle, even something like a spinach linguine would be absolutely wonderful! I’m going to submit this to Presto Pasta Nights, hosted by Once Upon A Feast.
Salmon & Asparagus Pasta
1 bunch thin asparagus, trimmed and cut into 1-inch pieces
8 oz. pasta
1.5 Tbsp butter
1/2 cup heavy cream
2 Tbsp Parmesan cheese, grated
1/4 tsp lemon pepper
freshly cooked Salmon, cut into small pieces
black pepper to taste
Bring large pot of water to a boil. Add cut asparagus and cook until tender but firm, 1-3 minutes. Scoop out the asparagus and put in an ice bath to stop cooking. Add pasta to pot of boiling water and cook until desired firmness. Drain when done.
Meanwhile, melt butter in skillet. Add asparagus tossing just to coat. Add heavy cream and lemon pepper. Heat until cream begins to thicken. Add pasta, salmon, Parmesan cheese and freshly cracked black pepper. Toss and serve hot.
Baked Garlic Salmon
2/3 lb. salmon
2 medium cloves garlic, minced
1/2 tsp parsley
kosher salt & freshly cracked black pepper
Preheat oven to 450 degrees. pray baking sheet with cooking spray and place salmon skin side down. Season salmon liberally with salt & black pepper. Add parsley & minced garlic. Bake 10-12 minutes until flaky.