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!
Lemony One Pan Pasta with Salmon & Asparagus (no cream!)
Ingredients
- 2 salmon fillets about 6 oz each, skin removed and cut into large chunks
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 8 oz spaghetti or linguine or other long pasta
- 3 cloves garlic minced
- Zest and juice of 1 lemon
- 3 cups low-sodium chicken broth or veggie broth
- ½ cup water add more as needed
- 1 ½ tablespoon olive oil
- 1 ½ tablespoon butter optional for richness
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes optional
- Fresh parsley or basil for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season salmon with salt and pepper, then sear for 2–3 minutes per side until golden and just cooked through.
- Transfer to a plate and set aside (it’ll flake apart later).
- In the same pan, add remaining olive oil and garlic.
- Cook 30–60 seconds until fragrant.
- Add red pepper flakes if using.
- Add pasta, broth, water, lemon zest, and a big pinch of salt.
- Bring to a boil, then reduce to a simmer for 5 minutes.
- Add the asparagus directly into the pan.
- Continue cooking until pasta is al dente and liquid has mostly absorbed, about 6-7 more minutes.
- Toss occasionally with tongs so nothing sticks.
- Stir in butter (or more olive oil) and lemon juice.
- Add flaked salmon back to the pan, gently toss to coat in the sauce.
- Season with extra salt, pepper, or lemon juice to taste.
- Garnish with fresh parsley or basil and a drizzle of olive oil.
- Optional: top with shaved Parmesan or feta if you want a bit of creaminess.
