Creamy Salmon and Asparagus Pasta

Name: Creamy Salmon and Asparagus Pasta
Cuisine: American
Ingredients: 10 oz Pasta (10 ounces uncooked pasta (I used chickpea Casarecce pasta)); 1 bunch Asparagus (1 bunch fresh asparagus); 2 pieces Salmon Patty (2 frozen salmon patties (1 lb fresh salmon)); 1 tbsp Cajun Seasoning (1 tablespoon Cajun seasoning); 3 tbsp Olive Oil (3 tablespoons olive oil); 4 cloves Garlic (4 cloves garlic (minced)); 3 tbsp Lemon Juice (3 tablespoons lemon juice); ½ cup Parmesan Cheese (½ cup parmesan cheese (freshly grated)); 2 ½ cup Heavy Cream (2½ cups heavy cream (whipping cream)); 0 pieces Table Salt (salt (to taste)); 0 pieces Black Pepper (pepper (to taste))

Creamy Salmon and Asparagus Pasta - Dinner (American)

American

Servings4

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Vegetarian
Pescatarian
Egg Free

Steps

1First, cook your pasta according to the packet instructions. Place in boiling water until al dente (about 5 minutes only if using chickpea pasta).
2Meanwhile, in a large skillet or oven, cook your salmon. In the oven, place salmon skin-side down and bake it at 450°F for 13-15 minutes.
3If you’re using frozen patties as I did, cook the stovetop on medium low heat for 5 minutes on each side. Set aside.
4Now, using kitchen scissors or a knife, trim the tough parts of the asparagus ends. I cut about 1.5" of the ends. Then, cut each into smaller pieces.
5After that, in a large non-stick skillet, add olive oil and cook the cut asparagus for about 5 minutes or until tender.
6Then, add in the minced garlic and cook for a few minutes. Add in Cajun seasoning, heavy cream, grated parmesan, lemon juice, salt, and black pepper. Bring to a boil, then lower to medium heat. Drain the pasta and then gently toss it into the creamy sauce. Cook for a few 3-4 minutes.
7Finally, place an even layer of some creamy pasta on a large plate. Break up the cooked salmon then place the pieces on top.
8Garnish your plate with minced parsley. Serve and enjoy.