Salmon And Asparagus Carbonara Recipes

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CREAMY ASPARAGUS & SALMON PASTA



Creamy Asparagus & Salmon Pasta image

Leftover salmon gets a recipe remake with bowtie pasta, fresh asparagus, and dill in this super simple Parmesan cream sauce that makes meal prep a breeze.

Provided by Heidi

Categories     Main Course

Time 22m

Number Of Ingredients 8

1 pound dried bow tie pasta (, or farfalle)
2 cups chopped asparagus spears (, cut into 1-inch pieces)
2 cups heavy cream
2 Meyer lemons (, zested (use 2-3 regular lemons if you can't find Meyer lemons))
½ cup freshly grated Parmesan cheese
1/8 cup fresh dill (, chopped, plus more for serving)
2 cups flaked, cooked salmon
kosher salt and freshly ground pepper

Steps:

  • Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
  • When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
  • While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
  • Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
  • Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.

Nutrition Facts : Calories 661 kcal, Carbohydrate 61 g, Protein 24 g, Fat 36 g, SaturatedFat 20 g, Cholesterol 139 mg, Sodium 190 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

IMPOSSIBLY EASY SALMON ASPARAGUS BAKE



Impossibly Easy Salmon Asparagus Bake image

Looking for an impossibly easy dinner made using Original Bisquick® mix? Then check out this delicious salmon baked with asparagus, onions and Swiss cheese that can be ready in about an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 12

Number Of Ingredients 9

2 packages (10 ounces each) frozen cut asparagus, thawed and well drained
8 medium green onions, sliced (1/2 cup)
3 cups shredded Swiss cheese (12 ounces)
2 cans (6 to 7 1/2 ounces each) salmon or tuna, drained and flaked
1 1/2 cups Original Bisquick™ mix
1 1/2 cups milk
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon pepper
4 eggs

Steps:

  • Heat oven to 400°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Sprinkle asparagus, onions, 1 1/2 cups of the cheese and the salmon in baking dish.
  • Stir remaining ingredients except cheese until blended. Pour into baking dish.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1 1/2 cups cheese. Bake about 2 minutes or until cheese is melted. Cool 5 minutes before cutting.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 110 mg, Fiber 1 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 420 mg

ASPARAGUS CARBONARA



Asparagus Carbonara image

When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara.

Provided by lutzflcat

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package spaghetti
4 slices center-cut bacon, chopped into 1/2-inch slices
1 ½ cups thin asparagus, cut into 1 1/2-inch lengths
1 large clove garlic, minced
½ cup finely grated Parmesan cheese, divided
3 egg yolks, at room temperature
½ cup plain fat-free Greek yogurt
salt and freshly ground black pepper
2 tablespoons fat free half-and-half
¼ cup freshly chopped parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
  • Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
  • Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
  • Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
  • Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 47.2 g, Cholesterol 172.7 mg, Fat 11 g, Fiber 3 g, Protein 20.4 g, SaturatedFat 4.4 g, Sodium 433.6 mg, Sugar 4.1 g

ONE-PAN SALMON WITH ROAST ASPARAGUS



One-pan salmon with roast asparagus image

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 7

400g new potato, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
  • Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium

SHEET PAN LEMON GARLIC SALMON WITH ASPARAGUS



Sheet Pan Lemon Garlic Salmon with Asparagus image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted salmon and asparagus seasoned with garlic and lemon.

Provided by Fioa

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 9

cooking spray
2 (1 pound) salmon fillets
1 pound fresh thin asparagus, trimmed
3 tablespoons olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon ground black pepper
1 lemon, sliced into rounds

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
  • Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
  • Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 9.7 g, Cholesterol 111.7 mg, Fat 32.3 g, Fiber 3.9 g, Protein 42.3 g, SaturatedFat 5.9 g, Sodium 992.3 mg, Sugar 2.4 g

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

SALMON AND ASPARAGUS CARBONARA



Salmon and Asparagus Carbonara image

A light and creamy midweek meal that's inexpensive, simple and luxurious

Provided by jimharryb

Time 35m

Yield Serves 5

Number Of Ingredients 0

Steps:

  • Preheat oven to 140°C. Wrap the salmon in cling film, season lightly and bake for 15 minutes until just cooked.
  • Meanwhile put a large pan of water on to boil and chop the onions and garlic and fry in butter until soft.
  • Cook the pasta until al dente and chop the asparagus roughly into 2cm pieces. Add to the pasta water 5 mins in.
  • Turn up the heat on the onions. Add the rose and reduce. Then add the cream and cheese and reduce until a light yellow colour.
  • Roughly flake the cooked salmon and add to the onions. Add the pasta and take off the heat. Add the egg yolk and stir quickly until the pasta is coated. Serve with torn basil.

LEMONY SALMON AND ASPARAGUS SALAD



Lemony Salmon and Asparagus Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 bunch thick asparagus, ends trimmed and tough outer skin peeled off
2 cups snow peas, thinly sliced
1 cup fresh mint leaves, roughly chopped, plus whole leaves, for serving
1/2 cup roasted pistachios, chopped
1/4 cup crumbled feta
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce salmon fillets, skin off
1 tablespoon lemon pepper
Fried Eggs, recipe follows, for serving
Balsamic glaze, for drizzling
Oil, for frying
4 large eggs

Steps:

  • Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
  • Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
  • Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
  • Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
  • Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
  • After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
  • Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.

SALMON AND ASPARAGUS IN FOIL



Salmon and Asparagus in Foil image

This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 sheets aluminum foil, wrap (12-inch by 18-inch)
4 (5 ounce) salmon fillets
1 lb asparagus
1 fresh lemon
fresh ground black pepper
seasoning salt
lemon wedge (to garnish)

Steps:

  • Preheat oven to 450 degrees.
  • Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
  • Spray the center of each foil sheet with non-stick cooking spray.
  • Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
  • Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
  • Bring up the sides of foil and fold top over twice.
  • Seal ends, leaving room for air to circulate inside the packet.
  • Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
  • Serve with lemon wedges on the side.
  • Please use caution when opening the foil packs, as the steam is very hot.

SALMON AND ASPARAGUS 'ALMOST EN CROUTE'



Salmon and Asparagus 'almost En Croute' image

I found this in a supermarket magazine and adapted it to suit my taste. It's really simple to make but looks impressive enough to serve to guests.

Provided by -Sylvie-

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

13 ounces puff pastry, chilled and rolled out (375g)
4 (4 ounce) skinless salmon fillets
4 teaspoons green pesto sauce, good quality
12 asparagus spears
1 egg, beaten
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Pre-heat your oven to 425°F/220°C/Gas 7 and place a baking tray in the oven to heat up as well.
  • Unroll your puff pastry sheets and cut into four 6inch (15cm) squares.
  • Place each salmon fillet diagonally onto one of the pastry squares and spread 1 tsp of the pesto onto each fillet.
  • Place three asparagus spears on top of each of the fillets.
  • Fold the two corners of the pastry over the salmon and asparagus and pinch together to seal them, making four individual parcels.
  • Brush the pastry parcels with the beaten egg or alternatively you can use milk.
  • Remove your hot baking tray from the oven and place the parcels on it.
  • Bake for 20-25minutes until the fish is cooked and the pastry golden.
  • Allow to rest for about 5 minutes before serving.

Nutrition Facts : Calories 666.1, Fat 40.3, SaturatedFat 9.9, Cholesterol 111.2, Sodium 328.4, Carbohydrate 43.5, Fiber 2.3, Sugar 1.4, Protein 31.8

BROILED SALMON AND ASPARAGUS WITH HERBS



Broiled Salmon and Asparagus With Herbs image

Many people fear the broiler because they don't know how to use it, or they're worried they'll overdo it and end up with a scorched dinner. But when used properly, it's a useful tool ideal for crisping chicken skin, charring vegetables and melting cheese. Broiling is also a great method for perfectly cooking salmon: It yields a deeply browned crust and a tender center that isn't overcooked. All broilers are different, and knowing the strength of yours and being aware of any uneven "hot spots" help maximize the efficiency of it. (As your dish cooks, look to see if it's cooking evenly across the surface, which will tell you if you need to move things around.) In this recipe, soy-and-mustard-coated salmon and asparagus cook under the broiler, and are topped with an herb salad for a hit of brightness, freshness and acidity.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 bunch cilantro, leaves and tender stems, roughly chopped
1 bunch parsley, leaves and tender stems, roughly chopped
1 small bunch mint or dill, leaves picked, roughly chopped
4 scallions, light green and white parts, sliced
1/4 to ½ teaspoon red-pepper flakes, according to taste
3 tablespoons lemon juice, plus more as needed
3 tablespoons olive oil, plus more as needed
Salt and black pepper
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 large bunch asparagus, woody ends trimmed
4 (4- to 6-ounce) salmon fillets, at least ¾-inch thick

Steps:

  • In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
  • Heat the broiler with a rack 6 inches from the heat source.
  • In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
  • Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
  • While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  • Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

SALMON AND ASPARAGUS PASTA



Salmon and Asparagus Pasta image

Adapted from a recipe by Joy Manning and Tara Mataraza at Serious Eats. This is a variation on carbonara, using the heat of the pasta to gently cook the liaison of eggs and cheese into a delicate custardy sauce. Cascarecce is a scroll-shaped pasta, perfect for a thick sauce like this, if you can find it.

Provided by DrGaellon

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 lb cooked salmon (poached, roasted, grilled, etc) or 1/2 lb cooked arctic char (poached, roasted, grilled, etc)
2 tablespoons olive oil
1 small yellow onion, thinly sliced
1 bunch thin asparagus spear, cut into 1-inch pieces
5 eggs, beaten
2 tablespoons milk or 2 tablespoons cream
1/4 cup freshly grated parmigiano-reggiano cheese
1 lb gemelli pasta or 1 lb casarecce pasta
coarse salt
fresh ground black pepper

Steps:

  • Flake the fish with a fork or your fingers and set aside. Bring a large pot of salted water to a rolling boil.
  • Heat the olive oil in a sauté pan over medium heat. Add the onions and sweat them for about 2 minutes, until they begin to soften. Add the asparagus and sauté for 3 to 5 minutes, until the asparagus is just tender.
  • Whisk the eggs, milk and cheese together in a large mixing bowl. Set the bowl next to the sink to access immediately after draining the pasta.
  • Drop the pasta in the boiling water and cook to al dente. Drain, shake firmly 2 or 3 times to eliminate excess water, and immediately transfer to the mixing bowl with the egg mixture. Toss constantly for 30 seconds or so, coating all of the pasta with the sauce as it thickens. Add the asparagus and onions and toss to combine. Gently fold in the flakes of fish.
  • Season with salt and pepper to taste and serve with additional Parmigiano-Reggiano, if you like.

SALMON ASPARAGUS TART



Salmon Asparagus Tart image

One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. -Abby Crawford Corvallis, Oregon

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup finely chopped onion
1/4 cup chopped sweet red or yellow pepper
2 tablespoons butter
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1/2 cup half-and-half cream
1 teaspoon dill weed
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 cups shredded Swiss cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 557 calories, Fat 44g fat (18g saturated fat), Cholesterol 184mg cholesterol, Sodium 730mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

SALMON-WRAPPED ASPARAGUS



Salmon-Wrapped Asparagus image

"My inspiration for this deliciously different salmon dish came from a variety of Saturday morning cooking shows," writes Amy Clark from Chesapeake, Virginia. "Dinner guest always admire how pretty each fish bundle looks."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 18

2 pounds fresh asparagus, trimmed
1-1/2 pounds salmon fillets
1-1/2 cups water
1/2 cup dry white wine or chicken broth
1 tablespoon minced green onion
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon whole black peppercorns
MUSHROOM SAUCE:
1/2 pound fresh mushrooms, sliced
1/2 cup sliced green onions
2 tablespoons butter
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1 tablespoon minced chives

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles., In a large skillet, bring 1-1/2 cups water, wine, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork., Meanwhile, for sauce, in a small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve with bundles.

Nutrition Facts : Calories 277 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 710mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

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SALMON AND ASPARAGUS SHEET-PAN DINNER RECIPE
salmon-and-asparagus-sheet-pan-dinner image
2020-01-14 When fish is on the dinner menu, nothing could be easier than this sheet-pan salmon with asparagus! In just 15 minutes of prep time (and 30 minutes total), you can have a complete dinner ready to serve your whole …
From pillsbury.com


SALMON & ASPARAGUS GRATIN WITH PARMESAN SAUCE | IGA …
salmon-asparagus-gratin-with-parmesan-sauce-iga image
Add the cauliflower and cook for 2–3 minutes. Add the asparagus. Cook for 1 minute. Season. Remove from the heat. Mix the sauce and half the cheese in a bowl. Add to the vegetables and mix. Add the salmon cubes. Mix gently. …
From iga.net


BAKED SALMON AND ASPARAGUS WITH HERB BUTTER | RICARDO
2012-09-11 Herb Butter. Meanwhile, in a bowl, combine all the ingredients of the herb butter. Spread on the salmon fillets. Season with pepper. Place the fish on the asparagus and cook …
From ricardocuisine.com
5/5 (97)
Category Main Dishes
Servings 4
Total Time 30 mins


BAKED SALMON IN FOIL (WITH ASPARAGUS) - COOKING CLASSY
2018-12-06 In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run …
From cookingclassy.com


PARMESAN ASPARAGUS WITH SMOKED SALMON - GREEN HEALTHY …
2015-05-12 Fill pan with water until eggs and asparagus are completely covered. Bring water to the boil. Once water is boiling immediately set timer for 3 minutes. When timer goes off, take out eggs and let cold water run over them so they don't continue cooking. Peel eggs while asparagus finishes cooking.
From greenhealthycooking.com


SMOKED SALMON CARBONARA RECIPE - PASTA CARBONARA RECIPE
2013-12-10 Smoked Salmon Carbonara. I guess you all know that Carbonara is an Italian pasta dish based on eggs, cheese, bacon and black pepper. I wanted to prepare a little …
From homecookingadventure.com


ONE PAN SALMON AND ASPARAGUS WITH GARLIC HERB BUTTER
2017-02-13 Spoon and spread 3/4 of butter mixture over salmon. Dot asparagus with remaining herb butter. Scatter with slices of lemon and bake at 450˚F for 10-12 mins (smaller …
From natashaskitchen.com


ASPARAGUS CARBONARA | RICARDO
In a stainless steel bowl, whisk together the egg yolks, water and Parmesan. Generously season with pepper. Place the bowl over a pot of simmering water and whisk constantly for 5 to 7 …
From ricardocuisine.com


10 BEST ASPARAGUS SAUCE WITH SALMON RECIPES | YUMMLY
2022-07-01 olive oil, salmon fillets, Dijon mustard, butter, red onion, white wine and 4 more Buttery Citrus Sauce for Fish Challenge Dairy fresh lime juice, shallots, orange juice, european …
From yummly.com


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 …
From gimmedelicious.com


SALMON AND ASPARAGUS IN PICCATA SAUCE - CARLSBAD CRAVINGS
Add garlic, sauté 30 seconds. Whisk chicken broth with cornstarch and add to skillet along with lemon juice, capers, salt and pepper. Simmer for 2 minutes, stirring occasionally. Add …
From carlsbadcravings.com


HONEY GRILLED SALMON AND ASPARAGUS - CANADA'S FOOD GUIDE
In a small bowl, stir together soy sauce, oil, honey, sugar, thyme and half of the pepper. Place salmon in a shallow dish. Pour marinade over top of salmon, spreading evenly. Cover and …
From food-guide.canada.ca


SALMON AND ASPARAGUS SHEET PAN MEAL - A COUPLE COOKS
2021-04-13 Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil. Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoon olive oil (this also oils …
From acouplecooks.com


SALMON & ASPARAGUS WITH LEMON-GARLIC BUTTER SAUCE RECIPE
Sprinkle the salmon and asparagus with salt and pepper. Step 3. Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. Drizzle the …
From eatingwell.com


ONE-PAN PARMESAN AND GARLIC SALMON AND ASPARAGUS
2018-03-09 Instructions. Preheat oven to 425 degrees F. Line a baking pan with foil, and spray with cooking spray. Place salmon fillets on one side of the baking pan, and the asparagus on …
From honestcooking.com


GRILLED SALMON AND ASPARAGUS - SOMEWHAT SIMPLE
Rotate the asparagus to ensure that it cooks evenly. Cook the salmon for an additional 5-6 minutes with the skin side down, then remove the salmon and asparagus from the grill. To …
From somewhatsimple.com


GARLIC PARMESAN SALMON AND ASPARAGUS - KIM'S CRAVINGS
2018-03-06 Grill Option: To grill this recipe, place the fish in one foil packet (spray with cooking spray first), and the asparagus in another and grill over medium high heat for 10-15 minutes, …
From kimscravings.com


CREAMY SALMON AND ASPARAGUS PASTA • SALT & LAVENDER
2020-06-27 Add the butter and oil to a skillet over medium-high heat. Cook the salmon for 3 minutes/side and then take it out of the pan and set it aside. Add the asparagus to the skillet and cook for 2-3 minutes (3 minutes if it's on the thicker side or you like it softer). Stir in the garlic and cook for 30 seconds. Add the lemon juice + zest, cream ...
From saltandlavender.com


CITRUS POACHED SALMON WITH ASPARAGUS RECIPE | EATINGWELL
Simmer, covered, for 4 minutes. Lay asparagus atop salmon (see Tips). Simmer 4 to 8 minutes more or until fish begins to flake when tested with a fork and asparagus is crisp tender. Step …
From eatingwell.com


SALMON AND ASPARAGUS SHEET PAN DINNER WITH POTATOES
2017-05-15 Instructions. Preheat oven to 375°F. Place fish in provided bag as directed on package. Place bag on parchment paper lined baking sheet. On the other half of the baking sheet, toss potatoes with 1 teaspoon olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add lemons.
From rachelcooks.com


BAKED SALMON AND ASPARAGUS WITH HERB SAUCE - COTTER CRUNCH
2021-04-12 Sprinkle salmon and asparagus with a pinch of kosher salt and pepper. Brush each salmon filet with 1/2 to 1 tablespoon of herb sauce each. Garnish each filet with lemon slices. …
From cottercrunch.com


ASPARAGUS CARBONARA RECIPE - MELISSA CLARK | FOOD & WINE
Directions. Heat a large skillet over moderately high heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 5 minutes. Drain off the excess fat, leaving just …
From foodandwine.com


ASPARAGUS AND SALMON SHEET PAN DINNER - CHATELAINE
PREHEAT oven to 425F and line a rimmed baking sheet with parchment. LAY salmon skin-side down in centre of prepared sheet. Sprinkle with 1/4 tsp of the salt. WHISK lemon juice, 1 1/2 …
From chatelaine.com


SHEET PAN LEMON GARLIC SALMON - KRISTINE'S KITCHEN
2017-03-02 Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and lightly spray with cooking spray. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, salt and pepper. Reserve ¼ cup of the mixture by placing it in …
From kristineskitchenblog.com


BAKED SALMON IN FOIL RECIPE WITH ASPARAGUS AND GARLIC ... - EATWELL101
2022-04-27 Drizzle the garlic butter sauce generously over the salmon fillets and asparagus. 4. Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus. 5. Wrap salmon foil packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate. 6.
From eatwell101.com


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Top Asked Questions

How do you cook Carbonara with asparagus?
When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
How do you cook salmon with asparagus?
Arrange asparagus around salmon, drizzle asparagus lightly with olive oil. Roll asparagus to coat lightly in oil and sprinkle both asparagus and salmon with salt and pepper. Spoon and spread 3/4 of butter mixture over salmon.
What is the best way to cook asparagus?
Peel the bottom half of the asparagus stems and trim off the tougher bottom parts. Blanch in a pan of boiling water for 1 minute, then drain and plunge into iced water to stop the cooking process. Remove from the water and set aside
How to make Carbonara sauce at home?
In a stainless steel bowl, whisk together the egg yolks, water and Parmesan. Generously season with pepper. Place the bowl over a pot of simmering water and whisk constantly for 5 to 7 minutes until the mixture is thick and creamy. Season with salt and keep the carbonara sauce warm.

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