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.
#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.
Are you following me on Instagram, Twitter, Facebook and Pinterest?
Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.
Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox
Yum! Pasta is just what the doctor ordered for the rainy weather we’ve been having. Omg, this sounds so good!
Yum! My girlfriend is Italian, so I can’t wait to impress her with his delish looking dish! Thanks!
This is so gorgeous! My daughter is crazy about asparagus and salmon, and well, pasta, too! Can’t wait to serve this up.
Was tempting!!! I thing it will so delicious.
Yes! Yes! Yes! Yes! This looks incredible – two of my favourite things in one dish, well three because I love pasta too, ha! Rich 🙂
Dill 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}!
We 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!
You 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!
Always looking for news ways to use salmon! Looks delicious (and beautiful)!
OK, 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.
I am always looking for times to add salmon to my meals!
kari
http://sweetteasweetie.com/organic-roasted-cauliflower-grocery-outlet/
I 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 )
And this pink raw salmon is here again 🙁 although the recipe is good but i will try this either in chicken or prawn 😀 creamy white sauce pasta is a bit heavy but it is yummy too 😛
I’ll definitely be trying this recipe. I love salmon and this looks like a great way to use it. Thanks Heidi 🙂
This looks delicious! Perfect springtime pasta, right?
I’ll take your advice any day! This pasta sounds absolutely dreamy!
What an excellent use of leftovers! And, you know I love salmon. And pasta. Ok, all of it.
HEIDI!!! 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.
There 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 🙂
Great post. I was checking continuously this blog and I am impressed!
Very useful info specifically the last part 🙂 I care for such info much.
I was looking for this certain information for a very long time.
I love cinnamon rolls soooo much! Thanks for this brilliant recipe!
I hope you have a lovely 🙂
http://wordcookiesgame.com/
Thank you for sharing this data. Really increase in value the way you have describe everything in this article. Keep up the decent work.
i 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
Glad 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
Just following up….Tried this recipe last night with my wife and it was a big hit ! Anymore salmon recipes ?
This is a really great idea. I have got the more necessary idea from here. thank you so much for the best idea
The article you have shared here very good. This is really interesting information for me. Thanks for sharing!
I must say this site has got the bulk of information about everything.
Whenever I stuck I just visit this site and seriously this helped me out.
Thank you for sharing with us 🙂
Yummy yummy pasta i love all foods you shared!!
I 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!
Sooooo, 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