Salmon Asparagus Farfalle in a Lemon Cream Sauce
This recipe with Farfalle pasta, vegetables, and salmon makes a quick and delicious meal. It’s perfect for weeknights and a great way to use leftover salmon from a weekend barbecue.
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Cook pasta al dente (firm).
  2. While pasta cooks, add olive oil, lemon zest, both cheeses, and pepper to dutch oven and heat on medium.
  3. Add vegetables to olive oil-cheese mix and stir to mix. Cover with a lid to steam vegetables for 2-3 minutes.
  4. When asparagus is cooked, but still crunchy add cream and heat.
  5. Add salmon to the dutch oven and mix until all ingredients are heated thoroughly. Add salt to achieve desired flavor.
  6. Sprinkle with pepper and serve.
Recipe Notes

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.