Rotini with Asparagus, Salmon and Cherry Tomatoes Recipe -
Rotini with Asparagus, Salmon and Cherry Tomatoes Recipe
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Pasta with Asparagus, Salmon and Tomato
Salmon combines with fresh asparagus and cherry tomatoes in this simple pasta. See more

Rotini with Asparagus, Salmon and Cherry Tomatoes

Recipe by  

"Quickly browned chopped salmon is tossed with sauteed cherry tomatoes, scallions, and chopped fresh asparagus with rotini pasta in a lemony sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Bring a large pot of salted water to boil.
  2. In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
  3. Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
  4. Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
  5. Add salmon and toss gently. May be served warm or cold as a salad.
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2014

This is a perfect dish for summer! I added a little bit more of the tarragon and the lemon juice and used coconut oil instead of olive and it all helped add such lovely flavors to this.

Most Helpful Critical Review
Nov 23, 2014

This recipe wasn't horrible, but nobody in my family enjoyed it. Honestly, it didn't have much taste. We've been trying low-sodium recipes for the past week, and this was the least liked so far. There are a couple of things that I would try next time. The little sauce that we were able to create tasted amazing, but it just didn't go very far. Next time, I would deglaze the pan with a little white wine, and might let the tomatoes stew down for 5-6 minutes instead. Definitely add a little more lemon to help accent the taste of the salmon, and this would end up being a 4-5 star recipe.

Jun 23, 2014

We used leftover cold cubed salmon and it worked. Tarragon & Lemon brought freshness but maybe some lemon Pepper next time to punch it up a bit. Will make a great cold leftover salad today for lunch

Jul 20, 2014

Love the Barilla Plus Rotini in this! Always looking for a great salmon recipe and this will now be added to my regular mix. Added more lemon for flavor and was a big hit with the family.

Jun 11, 2014

Very good and tasty. I made it for dinner and had leftovers for lunch today, even better today. The tarragon works real well with the Salmon. I will make it again. I also like the Barilla Plus Rotini which helped to make this a bit healthier and tasted great. This is a keeper!

Aug 01, 2014

We really enjoyed this one! The lemon is of course perfect with the salmon. Do be careful with cooking times on the gluten-free pasta (we used the Barilla gluten-free rotini); too long or too short a cooking time leaves an unpleasant texture. I discovered I'm not a fresh tarragon fan and next time I'll try this recipe with dill!

Jul 30, 2014

I loved this recipe but I think it is an acquired taste due to the flavor of the tarragon. As tarragon has a black licorice flavor there are many people that do not like it. Next time I would substitute thyme in its place. I used salmon steaks with the skin on and did not crumble it up in the pasta. I thought that the presentation was much nicer this way and it allowed people that were not crazy about salmon to eat it without. I thought it had great flavor and will definitely make it again.

Jul 30, 2014

Like the other reviewers, I felt that this needed a little more flavor. I might try adding garlic or lemon-pepper next time.


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  • Calories
  • 685 kcal
  • 34%
  • Carbohydrates
  • 80.4 g
  • 26%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 34.1 g
  • 68%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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