Salmon Asparagus Lemon Pasta Recipes

CREAMY ASPARAGUS & SALMON PASTA

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.

SALMON AND ASPARAGUS PASTA

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.

LEMONY SALMON AND CREAMY ASPARAGUS PASTA

Steps:

• Cut off the tender asparagus tips at an angle, about a third of the asparagus stems. Boil the tips in 2 cups (500ml) water for 3 minutes, remove with a slotted spoon then blanch in cold water to keep the bright green colour, and reserve in a microwaveable bowl.
• Cut the remaining asparagus stems into rough 2cm pieces and boil, covered, in the same water with vegetable stock powder and white pepper, for about 8 minutes.
• Blend the stems and cooking water, pulsing until fairly smooth but with small chunks of asparagus remaining.
• In the meantime, in a small saucepan over low heat, make a classic roux: melt 2 tablespoons of butter and then stir in 2 tablespoons of flour with a wooden spoon continuously until the mixture combines completely. Let the roux brown very slightly for a couple of minutes.
• Start adding the milk very slowly, stirring all the time, until all the milk is absorbed by the thirsty roux, and then slowly add the asparagus puree, stirring constantly until you have a thick green asparagus sauce.
• Salt to taste, remembering that in a delicate sauce less salt is better, and you've probably used salted butter.
• Add most of the herbs, reserving some for garnish, then add the cream. Stir very well and turn off the heat.
• While you're doing that, oil the salmon fillets on both sides with about a tablespoon of olive oil and briefly sear over medium-high heat in a large non-stick saucepan. Watch as the white colour moves up the side of the salmon, and when about one-third of the way up turn the salmon. When the other side has seared, while the salmon is still pink in the middle, remove from the pan.
• Turn down the heat in the salmon pan, add the rest of the olive oil and soften onions for 2 minutes or so, add mushrooms for a further 3 minutes, and add garlic for a further 5 minutes. Stir often.
• Now's a good time to start cooking the pasta, according to instructions on the packet.
• Pour the asparagus herbed cream sauce into the onion and mushroom saucepan and mix well. Squeeze in the juice of half the lemon, taking care not to add the pips. Stir in half the parmesan cheese.
• Separate the salmon into flakes using a blunt knife. A butter knife is good; salmon flakes beautifully. Add salmon to the warm sauce and stir for 5 minutes or so over low heat. The sauce will finish cooking the medium-rare salmon without toughening it, while it absorbs the yummy creamy asparagus flavours in this honeymoon phase.
• Use the other half of the lemon to slice as garnish for your plates.
• Heat the asparagus tips in the microwave briefly.
• Drain the pasta and divide between the plates. Top with the creamy garlic lemon asparagus salmon sauce, then the asparagus tips and the remaining fresh herbs. Sprinkle with remaining parmesan.

SALMON ASPARAGUS LEMON PASTA

Steps:

• Per heat oven to 180 fan. Line a large baking tray. Put the salmon fillets on one side of the tray and the asparagus on the other in a single layer. Spray with fry light and bake for 10-12 mins. Remove from oven cover and keep warm.
• Meanwhile cook pasta as instructed. Drain and keep warm until needed.
• Put stock and ginger in large pan. Bring to boil and remove from heat. Whisk Boursin with the quark, then whisk mixture into the stock until smooth. Return to heat, bring to simmer then remove from heat.
• Flake salmon into sauce then add asparagus and dill and lemon zest. Add pasta to the pan toss and serve.

LEMONY SALMON AND ASPARAGUS SALAD

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.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

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.

SALMON AND LEMON PASTA

Steps:

• Heat oil in a 12 inch skillet over medium-high heat. Add shallot and garlic, cook one minute.
• Season the salmon with salt and pepper. Place in the skillet and cook 5 minutes. Turn the salmon and add the white wine, cover and cook an additional 5 minutes.
• Remove salmon and cover to keep warm. Reduce heat to a simmer and zest the lemon into the skillet. Halve and squeeze the juice from the lemon into the skillet. Allow to simmer until reduce slightly, roughly 5 minutes.
• Salt and pepper to taste. Stir in the parsley and toss the pasta into the sauce until completely coated.

LEMON PASTA WITH SALMON

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add onion to melted butter mixture and saute until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Add salmon and cook until heated through, about 3 minutes.
• Drain pasta and add to the skillet. Stir in parsley and lemon zest. Add lemon juice and season with salt and pepper. Add remaining oil and butter and mix until glossy.

ASPARAGUS PASTA 'N' SALMON

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.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

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.

LEMON FETTUCCINE WITH ASPARAGUS AND SALMON CAVIAR

Steps:

• Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 6 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer. Drain. Transfer to large bowl.
• Meanwhile, stir cream, 1 tablespoon butter, and lemon peel in heavy small saucepan over medium-high heat until mixture comes to simmer. Reduce heat to low. Whisk in 2 tablespoons cheese. Cook until sauce is smooth and thickens slightly, stirring constantly, about 1 minute.
• Add sauce to pasta and asparagus and toss to coat. Add remaining 1 tablespoon butter, 2 tablespoons cheese, and lemon juice; toss again to coat. Season to taste with salt and pepper. Divide pasta mixture between 2 warm bowls. Spoon salmon caviar atop pasta. Sprinkle with chives and serve.