Pappardelle With Asparagus And Salmon Recipe

Name: Pappardelle With Asparagus And Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound salmon fillets; 3/4 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 1 tablespoon olive oil, plus extra for mister; 1/2 pound pappardelle (wide-ribbon pasta); 1 minced shallot; 1 pound asparagus, cut diagonally into 1/2-inch pieces; 1/2 cup vegetable broth; 2 cups frozen peas, thawed; 1/2 cup reduced-fat sour cream; 1/4 cup sliced green onions; 1 tablespoon chopped fresh mint; 2 tablespoons chopped fresh dill; 4 lemon wedges, for serving

Servings: persons

3/4 pound salmon fillets
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon olive oil, plus extra for mister
1/2 pound pappardelle (wide-ribbon pasta)
1 minced shallot
1 pound asparagus, cut diagonally into 1/2-inch pieces
1/2 cup vegetable broth
2 cups frozen peas, thawed
1/2 cup reduced-fat sour cream
1/4 cup sliced green onions
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh dill
4 lemon wedges, for serving

1
Season salmon with 1/4 teaspoon salt and pepper. Using a mister, spray fish with olive oil. Heat a pan over medium-high heat; sear fish, flesh side down, for 8 minutes or until nearly cooked through. Remove to a plate, skin side down, and cover with foil.
2
Cook pasta; drain, return to pot, keep warm.
3
Heat oil in pan; saute shallot and asparagus 2 minutes, until beginning to brighten. Add broth; lower heat to medium, cover, and cook 3 minutes. Add peas, cover, and cook 2 minutes. Stir in sour cream, onions, mint, and dill; lower heat to simmer. Add remaining salt and pepper.
4
Add sauce to pasta; toss. Remove skin and flake salmon into large chunks; add to pasta and toss gently. Divide among 4 bowls.
5
Garnish with additional herbs and lemon wedges.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 pound salmon fillets, 3/4 teaspoon salt, divided, 1/2 teaspoon black pepper, divided, 1 tablespoon olive oil, plus extra for mister, and more.

Yes, Pappardelle With Asparagus And Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappardelle With Asparagus And Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions