Asparagus And Smoked Salmon Pasta In Lemon Pistachio Vinaigrette Recipes

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FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON



Fettuccine With Asparagus and Smoked Salmon image

Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 pound fresh asparagus, medium thickness
Salt
1 tablespoon butter
1/2 tablespoon minced shallots
1 cup heavy cream
4 ounces smoked salmon sliced 1/4-inch thick
Freshly ground black pepper
1 teaspoon fresh lemon juice
9 to 10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill

Steps:

  • Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
  • Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
  • Bring a large pot of salted water to a boil for the pasta.
  • While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
  • Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
  • When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
  • Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams

ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

ONE-POT SPRING PASTA WITH SMOKED SALMON



One-Pot Spring Pasta with Smoked Salmon image

Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner can be made in one pot. Smoked salmon adds a nice, rich saltiness (and extra protein!) without any extra work for the cook-just drape the slices over each bowl before serving.

Provided by Anna Stockwell

Categories     Pasta     Asparagus     Pea     Butter     Lemon     Sour Cream     Salmon     Basil     One-Pot Meal     Spring     Dinner     Quick & Easy     Seafood     Fish

Yield 4 servings

Number Of Ingredients 11

12 oz. linguine or other long pasta
3/4 tsp. kosher salt, plus more
1 bunch asparagus (about 1 lb.), trimmed, cut into 1"-1½" pieces
1 (10-oz.) bag frozen peas
4 Tbsp. cold unsalted butter, cubed
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1 cup sour cream, divided
1 1/2 tsp. freshly ground pepper, plus more
6 oz. smoked salmon, sliced into ½" strips
1 cup basil leaves

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
  • Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
  • Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON



Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon image

Categories     Pasta     Quick & Easy     Lemon     Salmon     Asparagus     Summer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound asparagus
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine
3 tablespoons unsalted butter
3/4 cup heavy cream

Steps:

  • Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
  • Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
  • In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta garnished with reserved asparagus tips and remaining salmon.

ASPARAGUS, BROAD BEAN & SMOKED SALMON PASTA



Asparagus, broad bean & smoked salmon pasta image

A seasonal supper or lunch

Provided by Maxine Clark

Categories     Brunch, Dinner, Lunch, Main course, Pasta, Supper

Time 30m

Number Of Ingredients 11

25g butter
6 spring onions , sliced
6 tbsp dry white wine or vermouth
200g carton crème fraîche
pinch freshly grated nutmeg
2 tbsp chopped fresh dill (optional)
juice ½ lemon
700g young broad bean in pods (to give about 175g/6oz shelled beans)
175g young asparagus
350g spirali or spaghetti
100g smoked salmon , cut into small pieces

Steps:

  • Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.
  • Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin - make a nick in the tops and pop the beans out.
  • Trim the asparagus - if it's young, it won't need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until "al dente".
  • Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.

Nutrition Facts : Calories 626 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.35 milligram of sodium

ASPARAGUS PASTA 'N' SALMON



Asparagus Pasta 'n' Salmon image

Asparagus and a light lemon dressing make this pasta salad perfect for spring dinners. Grilling the salmon gives it great flavor.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 salmon fillet (1 pound)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 cups uncooked bow tie pasta
1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
3 medium leeks (white portion only), thinly sliced
2 teaspoons olive oil
2 teaspoons cornstarch
1/2 cup water
1/2 cup chicken broth
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1 tablespoon lemon juice

Steps:

  • Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork. , Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper., In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon.

Nutrition Facts :

ASPARAGUS AND SMOKED SALMON PASTA IN LEMON PISTACHIO VINAIGRETTE



Asparagus and Smoked Salmon Pasta in Lemon Pistachio Vinaigrette image

I used to eat a salad similar to this at a place called Massimo's. I was disappointed they went out of business, so I came up with what best approximated theirs and I've been a happy camper since. This is probably better in the warmer months, as it's served room temperature. Serve with your favorite Italian bread.

Provided by CookinCowgirl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) package farfalle pasta (butterfly)
1/2 tablespoon salt
6 -8 cups water
1 bunch slender asparagus, washed and cooked al dente
2/3 cup extra virgin olive oil
1/4 fresh lemon juice
1/2 cup pistachio nut, unshelled
2 ounces smoked salmon, cut into strips
salt and pepper
1 tablespoon fresh parsley, chopped for garnish

Steps:

  • Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
  • Prepare the vinaigrette.
  • When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
  • Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
  • Cut the salmon into strips and put them in the bowl with the pasta.
  • Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
  • Top with chopped parsley and refrigerate for several hours.
  • Remove and let it come to room temperature and serve.

SMOKED SALMON WRAPPED WHITE ASPARAGUS



Smoked Salmon Wrapped White Asparagus image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 bunch white asparagus
2 quarts vegetable oil
1 cup cream cheese, room temperature
1/2 pound smoked salmon, chopped
1 teaspoon kosher salt and freshly ground black pepper blend
1 lemon, zested
1 cup panko bread crumbs
1 teaspoon minced thyme leaves
1 teaspoon minced parsley leaves
2 tablespoons truffle oil
Chopped herbs of choice, for garnish

Steps:

  • Bring a large pot of water to a boil over medium heat. Prepare the asparagus by breaking off any tough bottom sections, rinse well and add to the boiling water for 2 minutes. Remove the asparagus and submerge in an ice bath, to stop the cooking process.
  • Preheat the vegetable oil in large deep pot to 350 degrees F.
  • In a standing mixer with paddle attachment, add the cream cheese and blend until smooth, 2 to 3 minutes. Turn the mixer off and add the salmon, salt and pepper blend and the lemon zest and mix for additional 2 minutes. Remove the mixture from the mixer to a small bowl. Apply the softened salmon cream cheese to the exterior portion of the asparagus, leaving the top 1-inch exposed. In a small bowl, blend the panko, thyme, and parsley. Roll the cheesed asparagus into the bread crumbs until well coated. Carefully add the asparagus, in batches, to the oil and fry until golden brown about 2 to 3 minutes. Once cooked, remove asparagus from oil and allow to drain on a paper towel-lined plate. Arrange the asparagus on a serving dish, drizzle with the truffle oil and garnish with herbs of choice.

SALMON AND ASPARAGUS PASTA



Salmon and Asparagus Pasta image

Dry sauce mix combines with asparagus and salmon to make a dish that will impress your friends--and you don't have to tell them how easy it is! Mezzi rigatoni is my favorite kind of pasta to use with this one, but ziti, penne, and other hearty pasta cuts will work just as well. Serve with Parmesan cheese.

Provided by sarah p

Categories     Main Dish Recipes     Pasta     Seafood

Time 45m

Yield 8

Number Of Ingredients 12

¾ cup dry white wine
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh Italian flat-leaf parsley
½ medium white onion, chopped
2 medium lemons, juiced, divided
1 (8 ounce) fresh salmon fillet
1 (16 ounce) package rigatoni pasta
1 ½ cups milk
1 tablespoon salted butter
1 (1.6 oz) package Sauce, CPC, KNORR Alfredo Sauce, dry mix
1 cup chopped fresh asparagus
1 clove garlic, minced

Steps:

  • Combine wine, olive oil, parsley, onion, and juice of 1 lemon in a large skillet over medium heat until simmering. Place salmon on top, with scales down. Cover and poach until fish flakes easily with a fork, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and cover to keep warm.
  • Combine milk, butter, and sauce mix in a saucepan over medium-high heat. Whisk constantly until boiling. Reduce heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes.
  • Fill a small skillet with 1/4 inch water, remaining lemon juice, and garlic; bring to a boil. Add asparagus, cover, and steam, checking frequently to avoid overcooking, until bright green and tender, 5 to 10 minutes.
  • Flake poached salmon and add to warm pasta. Add sauce and asparagus; toss to combine.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 50.4 g, Cholesterol 21.5 mg, Fat 9.1 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 3.1 g, Sodium 320.8 mg, Sugar 4.9 g

FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS



Fettuccine With Smoked Salmon And Asparagus image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 pound medium asparagus
4 ounces smoked salmon
Salt
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 cup heavy cream
Freshly ground black pepper
1 teaspoon lemon juice
10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill
2 ounces salmon caviar, optional

Steps:

  • Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
  • Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
  • Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 5 grams, TransFat 0 grams

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE



B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette image

From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.

Provided by Annacia

Categories     Salad Dressings

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon white wine vinegar (15 mL)
1/2 teaspoon Dijon mustard (2 mL)
1/4 teaspoon salt (1 mL)
1/3 cup olive oil (75 mL)
2 tablespoons snipped chives (30 mL)
1 bunch thin asparagus
8 cups mesclun (2 L)
12 slices smoked salmon, preferably B.C. wild

Steps:

  • Partially fill a large frying pan with water. Bring to a boil over high heat.
  • Fill a bowl with ice water.
  • In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
  • Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
  • Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

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From ajc.com


10 BEST SMOKED SALMON PASTA SALAD RECIPES - YUMMLY
2022-06-06 garlic clove, smoked salmon, asparagus, lemon, trofie pasta, creme fraiche and 4 more Smoked Salmon Pasta Salad Eating Well lemon juice, baby arugula, nonfat buttermilk, ground pepper, fresh tarragon and 7 more
From yummly.com


SALMON, ASPARAGUS, & ORZO SALAD & LEMON-DILL VINAIGRETTE RECIPE
Directions. Step 1. Preheat broiler. Advertisement. Step 2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice …
From myrecipes.com


ELEGANCE OF GREEN ASPARAGUS WITH SMOKED WILD SALMON AND …
Add lemon juice. then olive oil, chives and shallots. Dice hard boiled egg and add to vinaigrette. Add capers, adjust seasoning. Cook quail eggs 2 minutes. Montage : Display green asparagus elegantly at the center of a serving platter. Cover the lower stems with Mesclun leaves. At the center of the asparagus, place thin slices of smoked salmon ...
From metro.ca


ONE PAN LEMON GARLIC SALMON AND ASPARAGUS - GIMME DELICIOUS
Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted. Add the salmon and asparagus, season with salt and pepper , and cook for about 3-4 minutes on one side. Flip and cook for about 3-4 minutes on the other side. Add the garlic and lemon zest.
From gimmedelicious.com


HOT-SMOKED SALMON PASTA | SALMON RECIPES - JAMIE OLIVER
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready. Finely grate half the lemon zest ...
From jamieoliver.com


SMOKED SALMON AND ASPARAGUS PASTA - EVERYBODYLOVESITALIAN.COM
2021-09-01 4 ounces smoked salmon, flaked into bite sized pieces; 1/2 pound fresh asparagus, roasted till barely tender and cut into bite sized pieces; Freshly ground black pepper; In a large skillet heat olive oil and butter over medium heat. Add shallots and garlic, cook for 2 minutes, then add white wine, lemon juice and lemon zest. Increase the heat ...
From everybodylovesitalian.com


BEST SMOKED SALMON PASTA RECIPE - DELISH
2018-11-21 Drain, reserving ½ cup pasta water, and return to pot. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then …
From delish.com


15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT
Turn Caprese salad into a warm meal with this recipe, which pairs the traditional ingredients with penne and asparagus. See our entire collection of Asparagus Recipes. Find recipes for all your favorite pasta dishes including lasagna, baked ziti, pasta salad, macaroni and …
From allrecipes.com


ASPARAGUS, PISTACHIO, & MINT SALAD WITH LEMON VINAIGRETTE
2018-04-17 2 pounds asparagus 3 cups cooked brown rice ½ cup salted pistachios, shelled ⅓ cup thinly sliced green onions 1 cup packed fresh mint leaves, finely sliced. For vinaigrette: Whisk together zest and juice of 1 lemon, rice wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly add the olive oil, whisking constantly. Set aside.
From ourstate.com


LEMONY ASPARAGUS PASTA RECIPE - HOW TO MAKE LEMONY …
2022-03-17 Add heavy cream, white wine, lemon juice, and zest. Bring mixture to a boil, then simmer for 5 minutes. Add in salt, Parmesan, and black pepper. Reduce heat to low and mix until well combined ...
From delish.com


10 BEST SMOKED SALMON ARUGULA SALAD RECIPES - YUMMLY
2022-06-19 vinaigrette, red onion, pepper, salt, microgreens, pear, smoked salmon and 2 more Smoked Salmon, Avocado and Arugula Salad Spice in the City rocket leaves, lime, smoked salmon, chilli flakes, avocados, sesame seeds and 4 more
From yummly.com


LEMON AND ASPARAGUS PASTA WITH PISTACHIOS AND MOZZARELLA
2014-05-09 There are really great things happening in this big bowl of weekend pasta. It’s Spring and we’re taking full advantage. Asparagus, yes. It’s even boiled with the pasta so laziness isn’t an excuse. Fresh herbs and lemon brighten the whole deal into oblivion. Olive oil… the good kind that you actually want to eat instead of butter.
From joythebaker.com


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