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Asparagus Pasta ‘n’ Salmon

Total Time

Prep: 25 min. Grill: 15 min.


4 servings

Asparagus and a light lemon dressing make this pasta salad perfect for spring dinners. Grilling the salmon gives it great flavor.


  • 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. Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, 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.

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