Name: Salmon and Asparagus Tagliatelle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lbs salmon fillets; 1 bunch asparagus (See Note1); 4 cloves garlic (peel/mince); 10 oz tagliatelle; 1 tbsp unsalted butter; 1 tbsp olive oil; 1 large lemon (juice + zest See Note 2); 2 oz parmesan (grated); ¾ cup heavy cream; ¼ tsp dried mixed herbs (or Italian seasoning); 1 oz arugula (rocket leaves); salt (to taste); pepper (to taste)

Jump to Recipe Print Recipe

Salmon and Asparagus Tagliatelle is a delight to cook and a pleasure to eat. The soft delicate salmon, the perfect asparagus on a bed of tagliatelle all top with an amazing sauce. This main dish is ideal as a romantic dinner for two or a family and friends dish. The entire dish is ready within 30 minutes and when served with a chilled rose is a perfect match.

As the seasons transition and spring unfolds its vibrant colours, it brings with it an abundance of fresh ingredients to tantalize our taste buds. Among these culinary delights is the pairing of tender salmon fillets and crisp asparagus spears in a comforting yet elegant dish: Salmon and Asparagus Tagliatelle. Let’s delve into this recipe, celebrating the flavours of the season and the joys of homemade pasta.

At the heart of this dish lies the delicate balance between the rich, buttery flavour of fresh salmon and the earthy freshness of asparagus. Combined with al dente tagliatelle pasta, this dish offers a symphony of textures and tastes that dance on the palate.

To start, select the freshest ingredients available. When shopping look for vibrant green asparagus spears and high-quality salmon fillets, preferably wild-caught for the best flavour. You can blanch the asparagus and then sauté it briefly in olive oil with minced garlic until tender-crisp or just go straight to the sauteing. I prefer them this way.

Next, it’s time to prepare the salmon. Season the fillets with salt, pepper, and a squeeze of lemon juice for brightness. Pan-sear them until golden brown on the outside and tender and flaky on the inside. This allows the natural flavours of the fish to shine through.

Meanwhile, cook the tagliatelle pasta until it reaches the perfect al dente texture, then toss it with a luscious sauce made from cream, white wine, and a touch of lemon zest to complement the flavours of the salmon and asparagus. Stir in freshly grated Parmesan cheese for a creamy richness that ties everything together.

Finally, assemble your dish by combining the cooked pasta with the sautéed asparagus and flaked salmon. Gently toss to coat everything in the creamy sauce. Garnish with chopped fresh parsley or dill for a pop of colour and herbaceous aroma.

The result? A stunning culinary masterpiece that celebrates the bounty of spring with every forkful. Each bite offers a delightful interplay of flavours and textures. A lovely combination of tender salmon and crisp asparagus to the creamy pasta and fragrant sauce.

This is a perfect cosy dinner for two or a gathering with friends and family. Salmon and Asparagus Tagliatelle is sure to impress even the most discerning palates. This exquisite dish celebrates the joys of springtime dining the small season of asparagus availability?

Salmon and Asparagus Tagliatelle

This is a wonderful dish that is ready so quickly but so full of flavour. I often add a little sliced red chilli for extra kick.

4.87 from 60 votes

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Herbs, Parmesan, Pasta, Salad, Salmon, Tagliatelle

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 732kcal

Ingredients

1 lbs salmon fillets
1 bunch asparagus See Note1
4 cloves garlic peel/mince
10 oz tagliatelle
1 tbsp unsalted butter
1 tbsp olive oil
1 large lemon juice + zest See Note 2
2 oz parmesan grated
¾ cup heavy cream
¼ tsp dried mixed herbs or Italian seasoning
1 oz arugula rocket leaves
salt to taste
pepper to taste

Instructions

Place a large saucepan of water over a high heat and add a good pinch of salt.
Cook the pasta according to the packet instructions but you need it al dente.
10 oz tagliatelle
Trim the asparagus at its base removing the hard section. See Note 3.
Place you salmon fillets on a board and sprinkle with the herbs/Italian seasoning and salt and pepper.
1 lbs salmon fillets, ¼ tsp dried mixed herbs, salt, pepper
Place a frying pan over a medium high heat and add both the olive oil and butter. When the butter has melted add the salmon fillets and cook for about 2-3 minutes on each side. Remove from the pan and put to one side for now removing the skin.
1 tbsp unsalted butter, 1 tbsp olive oil
Add the asparagus to the same pan and cook for about 2 minutes if thin or 3 minutes if thicker.
1 bunch asparagus
Add the garlic while the asparagus is still in the pan and cook, stirring well for about 30 – 45 seconds.
4 cloves garlic
Add the cream, lemon juice and zest (See note 2) and the grated parmesan and stir to combine.
1 large lemon, ¾ cup heavy cream, 2 oz parmesan
Gently break the salmon into chunks and return them to the pan and stir in/toss to coat.
The tagliatelle should be cooked by now so drain well.
Add the al dente pasta to the salmon and saucepan and toss everything together. Leave to cook for a couple of minutes more until the asparagus and salmon are perfectly cooked.
Serve immediately with a further grating of parmesan and a sprinkle of rocket/arugula leaves.
1 oz arugula

Notes

Note 1: I try to select the thinner asparagus stems as they become love and soft.

Note 2: The lemon zest should be added slowly and tasted to make sure it doesn’t overpower the dish. Start by adding a 1/4 of the zest, stir and then taste. If you prefer more then add a little more and repeat.

Note 3: The easiest method is to hold one between the thumb and forefinger of each hand with one hand at the base and the other about half way up. Slowly bend the asparagus and it will naturally snap at the spot between the hard and delicate soft section. Use that spear to cut the rest.

Nutrition