Asparagus Pasta 'n' Salmon Recipe

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Asparagus Pasta 'n' Salmon Recipe

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5 1 1
Publisher Photo
Asparagus and a light lemon dressing make this pasta salad perfect for spring dinners. Grilling the salmon gives it great flavor.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 15 min.

Ingredients

  • 1 salmon fillet (1 pound)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 cups uncooked bow tie pasta
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
  • 3 medium leeks (white portion only), thinly sliced
  • 2 teaspoons olive oil
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1/2 cup chicken broth
  • 3 tablespoons snipped fresh dill or 3 teaspoons dill weed
  • 1 tablespoon lemon juice

Directions

If grilling the salmon, coat grill rack with cooking spray before starting the grill. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork.
Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper.
In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon. Yield: 4 servings.
Originally published as Asparagus Pasta 'n' Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p156

  • 1 salmon fillet (1 pound)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 cups uncooked bow tie pasta
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
  • 3 medium leeks (white portion only), thinly sliced
  • 2 teaspoons olive oil
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1/2 cup chicken broth
  • 3 tablespoons snipped fresh dill or 3 teaspoons dill weed
  • 1 tablespoon lemon juice
  1. If grilling the salmon, coat grill rack with cooking spray before starting the grill. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork.
  2. Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper.
  3. In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon. Yield: 4 servings.
Originally published as Asparagus Pasta 'n' Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p156

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kimmaclean User ID: 4949189 173043
Reviewed Dec. 7, 2011

"Superb! Even my kids loved it. I will definitely make it again. I cooked 1.75 pounds of salmon for 5 people and it wasn't quite enough. The pasta dish was plentiful with 1 pound of bows."

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