You know how moms are, always, always, always telling others what to do? “Giving” their advice? Even when nobody asked. “Sharing” their opinion. Even when everybody already knows what it is.
Here I am. Hand raised. I’m a mom! That’s me! Straight up, I’m not even denying I have a slightly (not slight at all) bossy streak, or as I like to call it, “Offering tips to make things better.” Or easier. And better. At least in my eyes.
And the scary part is that I was like this well before my child bearing years, during them, and of course continuing strong even now after them. My poor family.
So if you’ve followed this blog for long, you’ll know I’ve “given my advice” and “shared my opinion” about meal planning and how it’s my “favorite tip” to making dinner time “easier and better.”
See! My bossy ways do pay off!
This creamy pasta dish came about because of my craving for the classic spring flavor combo of asparagus and dill, and because I had a bunch of leftover salmon from my Poached Salmon in Mustard Dill Sauce hanging around the fridge.
Knowing our little family of three wouldn’t eat 4 salmon fillets in one sitting, I planned ahead to make the leftover fillets into a savory but bright pasta night.
Unlike me, my husband is NOT the biggest fan of leftovers, so in order to get him to buy into the process, a little creativity by big mama is in order.
I adapted this recipe from a super simple 30-minute weeknight wonder, my Meyer Lemon Fettuccine recipe that comes together with minimal investment of time or ingredients.
Meyer lemons are another springtime favorite and I load up on them every chance I get. If you can’t find Meyer lemons, consider upping the amount of lemon zest in the sauce to really get that lemon flavor to shine in the sauce.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 1 pound dried bow tie pasta, or farfalle
- 2 cups chopped asparagus spears, cut into 1-inch pieces
- 2 cups heavy cream
- Zest of 2 Meyer lemons (use 2-3 regular lemons if you can't find Meyer lemons)
- ½ cup freshly grated Parmesan cheese
- ⅛ cup chopped fresh dill fronds, plus more for garnish
- 2 cups flaked, cooked salmon
- kosher salt and freshly ground pepper
- 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 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.
As we have for the past few seasons, Becky of The Vintage Mixer has posted her list of what’s in season to eat now and from that list, has amassed a group of us who are posting #eatseasonal recipes today. Some are some are sweet, some are savory and they’re all in season now. They’re all good and they’re all seasonal and are listed below.
We’d love to see what you’re eating seasonal now, too. Share your eats and follow the #eatseasonal hashtag on Instagram to discover more seasonal eats.
Please hop over to their sites, say hi and enjoy their seasonal inspiration.
Sugar Snap Pea and Bacon Salad by Completely Delicious
Sorghum Vegetable Salad with Cumin-Lime Vinaigrette by Cafe Johnsonia
Ultimate Veggie Sandwich with Lemon Herb Cream Cheese by Flavor the Moments
Easy Homemade Guacamole by Joy Food Sunshine
BBQ Cauliflower & Chickpea Veggie Burgers by She Likes Food
Asparagus Grilled Cheese by Vintage Mixer
Frittata with Ham and Asparagus by Healthy Seasonal Recipes
Roasted Asparagus with Sautéed Shallots and Kumquats by Floating Kitchen
Skillet Shrimp with Lime and Green Curry Compound Butter by Kitchen Confidante
Loaded Guacamole Tacos by Mountain Mama Cooks
Mushroom Rosemary Olive Oil Bread by Cookin’ Canuck
Polenta Cauliflower Torta with Roasted Asparagus by Letty’s Kitchen
Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble by Simple Bites
Herbed Potati Rösti with Peas, Shallots, and Bacon by Food for My Family
Spring Mint & Papaya Batido by Suitcase Foodist
Thanks for checking out all the seasonal flavors of April, I hope these recipes inspire you to get into the kitchen and cook something good!
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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