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.
Creamy Pasta With Salmon and Asparagus
Ingredients
- 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
- 1/8 cup chopped fresh dill fronds plus more for garnish
- 2 cups flaked cooked salmon
- kosher salt and freshly ground pepper
Instructions
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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.
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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.
#eatseasonal April
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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Tori//Gringalicious.com says
April 3, 2017 at 5:33 amYum! Pasta is just what the doctor ordered for the rainy weather we’ve been having. Omg, this sounds so good!
Merilyn Swan says
April 3, 2017 at 7:10 amYum! My girlfriend is Italian, so I can’t wait to impress her with his delish looking dish! Thanks!
Aimee @ Simple Bites says
April 3, 2017 at 7:19 amThis is so gorgeous! My daughter is crazy about asparagus and salmon, and well, pasta, too! Can’t wait to serve this up.
Nasrin says
April 3, 2017 at 7:47 amWas tempting!!! I thing it will so delicious.
Rich says
April 3, 2017 at 9:08 amYes! Yes! Yes! Yes! This looks incredible – two of my favourite things in one dish, well three because I love pasta too, ha! Rich :)
Laura says
April 3, 2017 at 9:18 amDill is one of my favorite fresh spring flavors! I try to refrain from giving unsolicited advice…but sometimes I just can’t help myself! I definitely need to get back into the swing of meal planning, it totally makes life so much easier {and more delicious}!
marcie says
April 3, 2017 at 9:33 amWe eat salmon once or twice a week and this is a great way to change things up. I can’t get enough asparagus and this pasta needs to get on my meal plan!
Liz @ Floating Kitchen says
April 3, 2017 at 10:40 amYou can boss me around any day, Heidi. Lol. Love the use of leftovers in here, but re-purposed to make an entirely new dish. Perfect way to keep things fresh and interesting!
Nicole Leggio says
April 3, 2017 at 11:29 amAlways looking for news ways to use salmon! Looks delicious (and beautiful)!
Letty / Letty's Kitchen says
April 3, 2017 at 1:45 pmOK, I’m a pescatarian in real life. The next time I buy salmon I’m saving some for this easy pasta. Thanks for the inspiration.
Kari says
April 3, 2017 at 4:34 pmI am always looking for times to add salmon to my meals!
kari
http://sweetteasweetie.com/organic-roasted-cauliflower-grocery-outlet/
Cecile says
April 3, 2017 at 8:04 pmI sure couldn’t think of many other recipes that say SPRING more than this wonderful pasta dish!! I gotta make this when I head to our home in the Pocono mountains in a few weeks because one of sons and his family adore both fresh asparagus and salmon. ; o )
Movie leather jacket says
April 3, 2017 at 11:12 pmAnd this pink raw salmon is here again :( although the recipe is good but i will try this either in chicken or prawn :D creamy white sauce pasta is a bit heavy but it is yummy too :P
Deano says
April 4, 2017 at 4:51 amI’ll definitely be trying this recipe. I love salmon and this looks like a great way to use it. Thanks Heidi :)
Sara @ Last Night's Feast says
April 4, 2017 at 11:16 amThis looks delicious! Perfect springtime pasta, right?
Katie | Healthy Seasonal Recipes says
April 4, 2017 at 2:08 pmI’ll take your advice any day! This pasta sounds absolutely dreamy!
Brian @ A Thought For Food says
April 4, 2017 at 5:02 pmWhat an excellent use of leftovers! And, you know I love salmon. And pasta. Ok, all of it.
Lindsey | Cafe Johnsonia says
April 4, 2017 at 6:50 pmHEIDI!!! You are brilliant! We hardly ever have leftover salmon when I make it, but this makes me want to make double the amount just to make this. My girls would be alllll over that pasta.
Izzy @ She Likes Food says
April 6, 2017 at 10:45 pmThere are people out there that don’t love leftovers?! I live for them! This pasta looks like the perfect use of leftovers and I’m also loving the asparagus and dill combo :)
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captain ameica says
April 20, 2017 at 12:02 ami really love to have pasta, every Saturday night me and my sister love to cook it in such a way you explain and have lot of fun. thanks for the recipe
stanp says
April 21, 2017 at 7:18 amGlad I found your blog…
Enjoy cooking and always looking for easy recipes as I’m the main cook to give my spouse some time off.
This recipe hit home as my wife is a “salmon junkie”…would eat it in some form 3 meals a day… 7 days a week.
Printed out the recipe and will be ‘in the queue’ this week.
Thanks
stanp says
April 28, 2017 at 3:30 amJust following up….Tried this recipe last night with my wife and it was a big hit ! Anymore salmon recipes ?
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Spiderman Homecoming Jacket says
August 12, 2017 at 12:42 amYummy yummy pasta i love all foods you shared!!
Allan Sawyer says
November 20, 2017 at 7:27 pmI was given 20 pounds of Alaska salmon as a gift while up in Alaska and so I decided to try this recipe. Even though I forget to use the dill, it was amazing! Thank you so much!
Cecily says
February 20, 2018 at 8:18 amSooooo, I made this on Sunday. I didn’t have any leftover salmon as I usually do. I did, however, have some smoked salmon. So, I used that instead. The dish is just delicious. I posted it on my IG page. I need to go back and tag you.
Thanks
Wendy says
March 30, 2019 at 9:23 amI added the asparagus in the last 2 minutes of cooking the pasta and that saved the step of reheating the water! I also saved 1/2 cup of the cooking water and used a tablespoon or two to thin the sauce after I added everything to the pan. This recipe tasted OK, but I don’t think my husband liked it too much. I loved that it was so quick though! Our salmon was quite “fishy,” which I know has more to do with the quality/freshness than anything, but it overpowered the dish. If we do it again, I might try shrimp or chicken instead. And the recipe needed a LOT of salt, a good amount of pepper, and we ended up squeezing the juice of a whole lemon over it. If I make again, I’ll probably add 1/2 tsp salt and pepper to the sauce so that it blends in a bit more than just adjusting seasoning at the end.
Ashley @ Foodie Crush says
March 30, 2019 at 3:16 pmThanks for your feedback, Wendy!