Lemony One Pan Pasta with Salmon & Asparagus (no cream!)

This one pan pasta with salmon and asparagus recipe is such an easy weeknight dinner that feels cozy, and a little fancy with not much work!

What I love about this One Pan Meal is that it feels light yet satisfying. It is full of fresh flavor, tender salmon, and perfectly cooked asparagus, bonus points because it is all made in one pan.

I’ve been making this on repeat lately when I want something healthy that still tastes restaurant-worthy. It is easy to switch up with shrimp, chicken, or extra veggies.

If you like this salmon dinner, you should try my The Best Sheet‑Pan Lemon Garlic Butter Salmon, The Best Salmon Quinoa Salad (Nicoise Inspired!), or my Easy Kale Salmon Salad (with a Creamy Maple-Dijon Dressing!)

 

Why You’ll Love This Dinner

Easy to make: You just need one pan to whip up this weeknight dinner

Healthy ingredients: High-protein salmon, fiber-rich asparagus, and whole ingredients you can feel good about.

Versatile meal: Switch up the protein or veggies depending on what you have on hand.

Ingredients:

Salmon – rich in omega-3s and adds a flaky, buttery texture.

Asparagus – adds crunch, color, and extra nutrients to the dish

Garlic – builds a fragrant base of flavor.

Lemon – brightens everything and balances the richness of the salmon.

Olive oil + butter – creates a light, glossy sauce (use just olive oil to keep it dairy-free).

Chicken broth – infuses flavor as the pasta cooks and eliminates the need for cream.

Pasta – spaghetti or linguine works best to soak up the lemony garlic sauce.

Red pepper flakes – add a little heat and dimension (optional but delicious).

Fresh herbs – parsley or basil bring freshness at the end.

Substitutions and Variations

Swap salmon for shrimp or chicken.

Use broccoli, spinach, or peas instead of asparagus.

Make it gluten-free with chickpea or brown rice pasta.

Add a sprinkle of Parmesan or feta for creaminess.

Step-by-Step Instructions

Step 1: Sear the salmon in olive oil for 2–3 minutes per side until golden. Remove and set aside.
Step 2: In the same pan, sauté sliced garlic until fragrant. Add red pepper flakes if using.
Step 3: Add pasta, broth, water, lemon zest, and a pinch of salt. Simmer for 5 minutes.
Step 4: Add asparagus and continue cooking until pasta is al dente and most of the liquid is absorbed.
Step 5: Stir in butter (optional) and lemon juice. Gently fold salmon back into the pan.
Step 6: Season to taste, garnish with herbs, and serve warm.

Tips and Notes

• Use fresh lemon juice, bottled lemon juice won’t give the same brightness.

• Cut asparagus into even pieces so it cooks at the same rate.

• Don’t overcook the salmon; it will finish gently when stirred back into the pasta.
• Add more broth or water if the pasta needs extra liquid while cooking.
  

Recipe FAQs

Can I make this with frozen salmon?
Yes! Thaw the salmon completely first, pat dry, and cook as directed.

Can I use another type of pasta?
Absolutely! Penne or rotini work too, just adjust the liquid slightly if needed.

Is this dairy-free?
It can be! Just skip the butter and use all olive oil.

How do I make it extra saucy?
Stir in a splash more broth or a drizzle of olive oil before serving.

Serving Suggestions

• Serve with a side salad or roasted veggies.
• Pair with crusty bread to soak up the lemony garlic sauce.
• Add a sprinkle of Parmesan or fresh herbs before serving.

Storage and Reheating Instructions

Storage:
Store leftovers in an airtight container in the fridge for up to 2 days.

Reheating:
Warm in a skillet over medium heat with a splash of broth or water to loosen the sauce.

Tips:

Avoid microwaving too long or the salmon can dry out.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!