Turned out fantastic, I used shrimp instead of salmon because that’s all I had. Also used heavy whipping cream and the sauce was extra creamy. Whole family loved it.

This is so good! A tip I learned from one of Ina Garten's recipes: to make things slightly more efficient, you can cook the pasta until 2 minutes shy of done, then add in your asparagus right there with the pasta. Then once the 2 minutes is up, you can drain everything and continue with the recipe as written. I didn't feel like using 2 lemons just for the zest, so instead I used the juice and zest of one lemon, and it seemed to work out just fine. If I had plans for the lemon juice of those lemons, I would have done it, but otherwise I was worried I'd end up wasting the lemons. But this dish came out so good! I'm definitely going to make it again!

Turned out great. You can use half and half if you’re in a pinch and that’s all you have on hand. You would need to add a dash of cornstarch to thicken the sauce. Heavy cream is definitely preferred, but I didn’t have it readily available and used half and half.

Very different sauce than a rou, but came out nice and coated. Suggest more seasoning and do not use to far to the ends of the Asparagus in order to keep the dish soft.

It was delicious! My husband, 11 year old daughter and 14 year old went back for 2nds and 3rds. I used mini bowtie pasta and only about 3/4 of the box.

Tasty with peas instead!

My husband loved it!!!!! It will definitely be on my super easy favorites list

Soooo good. I used broccoli instead of asparagus.

This is so yummy!! Was looking for a hearty Sunday evening dish and this was perfect!

Great taste, couldn’t achieve preferred consistency but still loved it

So good! I would use less cream next time but other than that great!

used white cheddar instead of parmesan, still came out great!!

I personally didn’t really like it. Maybe it’s due to the fact that I don’t like salmon too much haha. My dad on the other hand absolutely loved it! So if you’re a fan of salmon, you’ll love it.

So yummy! Will definitely make again 🥰

Excellent no i made exactly as is

Great! Added a few extra seasonings and some lemon juice, and substituted the salmon for Shrimp and it worked great.

Great recipe! Turned out very good. A bit weak in flavor so I added some lemon juice. Would make again.

Pretty good! Needed extra spices. Used a lemon dill mix from Epicure to give it more flavour.

Delicious. Substituted tarragon for the dill and used half and half instead of heavy cream. The grated parm thickens the sauce plenty.

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.

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.