Salmon Asparagus Farfalle in a Lemon Cream Sauce
This pasta, salmon, and vegetable recipe is easy to prepare. Perfect for a weeknight dinner and also a great way to use left-over salmon. You can also poach a fresh or frozen salmon filet to pull dinner together quickly. The vegetables in this recipe can also be swapped out. Don’t like asparagus? Use green beans or peas. You can use other varieties of onion and even sun-dried tomatoes. Get creative with this recipe. Other pasta shapes can also be used to mix things up.
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The first step in this recipe is to prepare the vegetables. If you are really short on time, most grocery stores offer pre-cut vegetables. This allows you to prepare a healthy meal quickly.
Zest a lemon and squeeze the juice into a dutch oven.
Add the olive oil, cheese, and a dash of pepper and heat at medium temperature.
Once the oil begins to sizzle, add the vegetable and keep at medium to medium-high heat to steam vegetables. Cover with a lid for several minutes to ensure the asparagus is steamed.
Add cream and maintain medium heat until the cream is warmed and cheese is melted.
Add the salmon when the vegetables and cream are thoroughly heated. Stir to mix ingredients. I used leftover salmon from Costco. I buy the large filet with the slab of dill butter. This can be found in the prepared meal section near the Costco meat counter.
Serve pasta, vegetables, and salmon. Add extra shredded parmesan cheese and pepper as desired. Enjoy. Even better with a nice glass of wine. I enjoyed a wonderful glass of Rose with this delicious meal.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 pound Farfalle pasta (bow-tie)
- 1/2-1 pound Grilled salmon filet This is a great way to use leftover salmon, but poached salmon can also be used.
- 1 bunch Asparagus Cleaned, trimmed, and cut into 1-2 inch pieces.
- 1 Yellow or orange pepper Julienne cut
- 1 Red onion Sliced or chopped
- 1/2 cup Heavy cream
- 1/4 cup Grated parmesan
- 1/4 cup Shredded mozzarella
- 1 Tbs olive oil
- Salt and pepper To taste
- 1 Tsp dried dill optional
Ingredients
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- Cook pasta al dente (firm).
- While pasta cooks, add olive oil, lemon zest, both cheeses, and pepper to dutch oven and heat on medium.
- Add vegetables to olive oil-cheese mix and stir to mix. Cover with a lid to steam vegetables for 2-3 minutes.
- When asparagus is cooked, but still crunchy add cream and heat.
- Add salmon to the dutch oven and mix until all ingredients are heated thoroughly. Add salt to achieve desired flavor.
- Sprinkle with pepper and serve.
To poach salmon, place the fish in a saucepan with cold water so it is almost covered. Bring to a boil, cover tightly and remove from the heat. Allow fish to poach for 10-minutes. Drain fish and remove skin.
We used the dill butter salmon from Costco. We ate the grilled salmon for dinner over the weekend and used the leftovers in this recipe for a quick and delicious weeknight dinner.
