Leftover salmon gets a recipe remake with bowtie pasta, fresh asparagus, and dill in this super simple Parmesan cream sauce that makes meal prep a breeze.
Course Main Course
Keyword pasta, salmon
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Servings 6to 8
1pounddried bow tie pastaor farfalle
2cupschopped asparagus spearscut into 1-inch pieces
Zest of 2 Meyer lemonsuse 2-3 regular lemons if you can't find Meyer lemons
½cupfreshly grated Parmesan cheese
1/8cupchopped fresh dill frondsplus more for garnish
2cupsflaked, 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 cooked 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.