Creamy Pasta With Salmon and Asparagus

FOODIE CRUSH(5)
Jeff Simonton: "Great! Added a few extra seasonings and some lemo…" Read More
9Ingredients
35Minutes
570Calories

Ingredients

US|METRIC
  • 1 pound bow tie pasta (dried, or farfalle)
  • 2 cups asparagus spears (chopped, cut into 1-inch pieces)
  • 2 cups heavy cream
  • 2 Meyer lemons (use 2-3 regular lemons if you can't find Meyer lemons)
  • 1/2 cup grated Parmesan cheese (freshly)
  • 1/8 cup fronds (chopped fresh dill, plus more for garnish)
  • 2 cups salmon (flaked, cooked)
  • kosher salt
  • freshly ground pepper
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    NutritionView More

    570Calories
    Sodium11% DV260mg
    Fat52% DV34g
    Protein27% DV14g
    Carbs19% DV57g
    Fiber20% DV5g
    Calories570Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol120mg40%
    Sodium260mg11%
    Potassium360mg10%
    Protein14g27%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate57g19%
    Dietary Fiber5g20%
    Sugars3g6%
    Vitamin A30%
    Vitamin C45%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Jeff Simonton 7 months ago
    Great! Added a few extra seasonings and some lemon juice, and substituted the salmon for Shrimp and it worked great.
    Urdiales 8 months ago
    Great recipe! Turned out very good. A bit weak in flavor so I added some lemon juice. Would make again.
    Plunz a year ago
    Pretty good! Needed extra spices. Used a lemon dill mix from Epicure to give it more flavour.
    Matt a year ago
    Delicious. Substituted tarragon for the dill and used half and half instead of heavy cream. The grated parm thickens the sauce plenty.
    Julie Springett 2 years ago
    Love this recipe but as is my usual, a recipe to me is merely a starting point! I’m a thrifty shopper so found half price smoked salmon offcuts on the deli so used 400g of this for a fraction of the cost! I also added half cup dry white wine and plenty of black pepper. A 5* new family favourite.
    Tiffany K. 2 years ago
    This turned out better than I expected it to. First, it's a LOT OF WORK to build a cream sauce from scratch and as I was multitasking I might be to blame for some of my lack of success. I did use half and half because I had it, but didn't have heavy cream, so the fat content wasn't correct. However, by trying to do other things at the same time I couldn't stir constantly (which should be in the instructions) and the cream "broke". I ended up with a grainy cottage-cheese like sauce instead of a creamy alfredo style topping. Other than that, it turned out fine and the lemon (I had to use regular ones as the store was out of Meyers) really added a wonderful brightness. I found that the sauce was only enough to coat about 1/2 lb of pasta, not the full pound in the recipe and it certainly won't fit in the 12" pan! The salmon, dill and asparagus combo is always a winner and when combined with the creamy parmesan and lemon it was a wonderful dish.

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