Lemony One Pan Pasta with Salmon & Asparagus (no cream!)
This One Pan Pasta with Salmon & Asparagus is such an easy weeknight dinners that's bright and fresh and made with no cream!
Servings 3
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.