Salmon
Creamy Salmon & Asparagus Pasta
This creamy salmon-and-asparagus pasta tastes like spring in a bowl—light, bright and packed with fresh asparagus and tender salmon in a silky, lemon-kissed cream sauce. It’s the perfect weeknight dinner for when you want something comforting and quick to pull together after a long day.
Ingredients:
- 8 ounces whole-wheat linguine or spaghetti
- 1 pound skinless salmon fillet, patted dry
- ½ teaspoon ground pepper
- ½ teaspoon salt, divided
- 2 tablespoons extra-virgin olive oil
- 2 pounds fresh asparagus, trimmed and cut into 1½-inch pieces
- 1½ tablespoons minced garlic
- ½ teaspoon salt-free italian seasoning (such as mrs. dash)
- 2 (5-ounce) cans evaporated milk
- 2 ounces reduced-fat cream cheese, softened
- 1 teaspoon grated lemon zest, plus more zest for garnish
- ½ cup grated parmesan cheese
- 3 tablespoons lemon juice
- 3 tablespoons chopped fresh dill, plus more for garnish
Directions:
- Bring a large pot of water to a boil over high heat. Cook 8 ounces linguine (or spaghetti) according to package directions for al dente, omitting salt and fat. Drain, reserving 1 cup pasta cooking water.
- Meanwhile, sprinkle salmon with ½ teaspoon pepper and ¼ teaspoon salt. Heat 2 tablespoons oil in a large skillet over medium heat; add the salmon and cook, undisturbed, until a crust has formed on both sides, about 4 minutes per side. Transfer to a plate and let rest until cool enough to handle, about 10 minutes. Do not wipe the pan clean. Flake the salmon into chunks.