Pasta with Asparagus and Salmon Cream Sauce
Tender penne tossed with chunks of poached salmon, fresh asparagus, and a silky cream sauce made with sour cream and cream cheese. Finished with fresh spring onion and cracked pepper for a light yet satisfying Nordic pasta dish.
Ingredients
- 7 oz penne or other pasta
- 1 bunch asparagus
- 1 lb salmon fillet
- 0.0 cups heavy cream
- 1 piece green onions, finely chopped
- ½ cups sour cream, plain
Instructions
- 1
Cook pasta according to package directions.
- 2
Cut asparagus into bite-sized pieces and cook in lightly salted water until just tender.
- 3
Cut salmon into cubes and let sit briefly in lightly salted water.
- 4
Heat cream in a saucepan, add asparagus pieces and green onions.
- 5
Stir in cream cheese until combined.
- 6
Season with salt and freshly ground pepper to taste.
- 7
Combine cooked pasta with the sauce and gently fold in the poached salmon.
Tips
Do not overcook the asparagus or salmon to avoid mushy texture and loss of delicate flavor.
Add salmon gently at the end to avoid breaking apart the fish.
Good to Know
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of cream.
Asparagus can be trimmed and cut the morning of. Salmon can be cut into cubes and chilled until needed. Sauce is best made fresh.
Serve immediately while warm. Garnish with additional freshly ground pepper and fresh dill if desired.
Common Mistakes
Do not boil salmon vigorously to avoid drying it out; poaching gently keeps it tender.
Do not skip tasting for salt and pepper; cream-based sauces can mask seasonings.