Creamy Salmon Linguine and Asparagus
Lemon garlic salmon and asparagus is tossed with creamy linguine for a light and summery pasta dish you can make in just 30 minutes.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil.
Zest the lemon and save it in a bowl. Squeeze the juice into another bowl, then whisk in the garlic and melted butter.
Place the salmon, skin side down (if it’s skin on), on a baking sheet lined with aluminum foil. Surround it with the asparagus pieces. Brush the salmon with the lemon garlic mixture, then pour the remaining mixture over the asparagus. Season everything generously with Kosher salt, pepper, and parsley, if desired. Toss to combine.
Bake for 10-12 minutes or until salmon flakes easily with a fork and asparagus is tender. Remove and set aside.
Around the time the salmon goes into the oven, add the pasta to the boiling water and follow package instructions to cook to al dente. Drain, reserving 1 cup of the pasta water in a measuring cup.
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Continue Reading at Neighborfoodblog →Chef's Notes
This recipe works with skin on skinless salmon. You can use frozen salmon, just be sure to thaw it first.
You can substitute the linguine with other long, thin noodles like spaghetti, angel hair, or even fettuccine.
Look for asparagus that is smaller in diameter so it will finish cooking at the same time as the salmon.
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