Fresh & zesty Creamy Salmon & Asparagus Pasta is so delicious! Packed with creme fraiche, lemon juice, peas, asparagus & lots of dill it’s bursting with flavour! It’s very nutritious too, especially if you choose to use wholewheat pasta! Beautiful dish celebrating Spring!
Creamy Salmon & Asparagus Pasta – perfect, healthy indulgence!
This beautiful Spring pasta is one of those dishes that feel really rich and indulgent but at the same time is full of good, body nourishing ingredients. It will make you feel good about the way you eat, you will feel energised and full but not heavy. This pasta really is a celebration of Spring and its ingredients! It’s fresh, zesty and packed full of flavour!
I am a huge fan of fish and seafood but salmon in particular. I love how versatile and rich it is and simply love the flavour! To top it off, all the omega-3 goodness that comes with it speaks for itself. Fresh salmon can be quite expensive but I tend to get 1kg filleted salmon sides when they are on offer. I then portion as needed and freeze. Below you’ll find some more salmon based recipes you might want to try.
Roasting salmon in the oven for this pasta is quick and easy. If you re using half a salmon side your fish should be ready in 12-15 min tops. I went into specific details on “How do I know when my salmon is cooked” HERE
I’m sure most of you know how to prepare asparagus but just in case it is your first time… Make sure you trim the bottom, woody ends of each stalk. The best way to do this is to bend each spear lightly and it should snap exactly in the right place, leaving you with tender part and woody end separated.
To make this dish healthier I have used wholewheat pasta which will keep you fuller for longer due to extra fibre. I have also swapped full-fat Creme Fraiche for low-fat variety, however I would not recommend using fat-free version. The reason for that is that fat-free products usually compensate the lack of fat with added sugar! To be honest if you use full-fat Creme Fraiche here (which I have on numerous occasions) the world will not end either and a bit of extra fat will not take away from the fact that this pasta is in fact really good for you!
You can easily make this dish gluten-free by using your favourite gluten-free pasta.
Vegetarians can simply leave out salmon for delicious veggie alternative!
How To Make Creamy Salmon & Asparagus Pasta – Step-By-Step
Creamy Salmon & Asparagus Pasta
- 400 g pasta of your choice I've used wholewheat fusilli
- 500 g fresh salmon fillet skin on
- 250 g asparagus woody ends trimmed, see blog post above
- 150 g frozen peas
- Juice and zest of 1 lemon save 1 Tbsp of juice to pour over salmon fillet before baking
- 300 g reduced fat creme fraiche
- 1 Tbsp unsalted butter
- 2 Tbsp of finely chopped dill + few extra sprigs for decoration if you'd like
- Preheat the oven to 180C/350F/Gas Mark 4.Line your baking tray with aluminum foil and oil it lightly. Dry salmon fillet and put it skin down on prepared baking tray. Pour 1 Tbsp of lemon juice over the fish and season it with salt and pepper. Bake in the preheated oven for approx. 12-15 minutes.Take the salmon out of the oven, peel off the skin (it will peel ever so easy) and flake it into small pieces.
- While salmon is baking, bring large pan of salted water to boil and put in your trimmed asparagus for about 2-3 min (depending on the thickness) until only just tender. Take asparagus out of the pan and chop each spear into three roughly equal pieces and save the tips for adding to individual portions when serving. Set aside.
- Bring "asparagus water" back to boil and cook your pasta according to instructions on the packet (make sure you save approx. 1 cup of water when draining your pasta).
- In another large pan, melt butter and add frozen peas. Cook them for a couple of minutes. Add creme fraiche and stir well. Add all the lemon juice, stir well and heat up gently for a minute or two until sauce has warmed through.
- Add chopped asparagus stalks to the sauce together with flaked salmon and stir gently.
- Add drained pasta with a splash of saved pasta water and mix well. You might have to add a bit more of pasta water depending on consistency of your sauce and how you like it. Sprinkle chopped dill and stir well.
- Serve with saved asparagus tips and a grating of lemon zest!
- Nutritional information is approximate, per serving and should be treated as a guideline only.
- Any leftovers will keep in the airtight container in the fridge for up to 3 days. Reheat it gently on the hob/stovetop or in the microwave. Add splash of water if needed.
- Freezing not recommended.
Update Notes: This post was originally published on 22 April 2017 and republished in May 2019 with some useful info, new photos, recipe card, step by step photo instructions.
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