Easy Creamy Salmon Linguine And Asparagus Recipe

This pasta dish is light and summery because it only takes 30 minutes to make. It has lemon garlic salmon and asparagus tossed with creamy linguine.

For the salmon and asparagus: – Juice and zest of 1 lemon (divided) – 1 lb salmon fillet (skinless or skin on) – ¾ lb. asparagus (ends trimmed and cut into bite size pieces) – 4 cloves garlic (minced) – 3 Tablespoons unsalted butter (melted) – Kosher salt and pepper – Dried parsley (optional) For the linguine: – 12 oz. linguine – 1 Tablespoon olive oil – 2 Tablespoons unsalted butter – 2 cloves garlic (minced) – 1 cup heavy cream – ½ cup grated Parmesan cheese – 3 Tablespoons chopped fresh parsley – Salt and pepper – Lemon wedges (for serving)


Start with a 400-degree oven. A big saucepan should boil salty water. In a basin, save lemon zest. Mix garlic, butter, and liquid in another bowl.


Step 1

Place salmon skin-side down on foil-lined baking sheet. Put asparagus around it. Brush the lemon garlic mixture on the fish and pour the rest on the asparagus. 

Step 2

Add lots of Kosher salt, pepper, and parsley. Mix. Bake 10-12 minutes until asparagus is soft and fish flakes easily. Remove and store.

Step 3

Boil pasta al dente while the fish bakes. Drain and reserve 1 cup pasta water in a measuring cup.

Step 4

Make sauce while pasta cooks. Heat olive oil and butter medium. Sauté garlic and preserved lemon zest for 1 minute until fragrant. Stir in heavy cream. 

Step 5

After boiling on medium high, reduce to medium low and stir for 4-5 minutes to thicken cream. Add fresh parsley and Parmesan. 

Step 6

Salt & pepper to taste. Spaghetti with cream sauce. Mix pasta water and ¼ cup cream sauce to coat noodles. You may simply need 1/4 cup water. 

Step 7

Maybe you need more standards. Add spaghetti to fish and asparagus. Serve hot with lemon wedges.

Step 8

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