Recipe by twroush02
"This is a really good recipe if you like salmon and asparagus. Even if you are not an asparagus lover, the ingredients give the asparagus an amazing flavor. I have always loved my homemade alfredo sauce, but now I prefer this sauce to my alfredo."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked penne pasta, or as needed
dried dill weed
cut fresh asparagus (1 inch pieces), or as needed
garlic, minced, or to taste
1 1/2 cups
freshly grated Parmesan cheese, or to taste
salt, or to taste
Husband absolutely loved it! Apart from using fresh dill instead of dried, I followed the recipe pretty much exactly. Next time I'll add more Parmesan - 1/4 cup wasn't cheesy enough for us!
The flavors in this recipe were good but the proportions and cooking time are off. My salmon fillet was thicker than typical but was almost done when I flipped it and was certainly done less than three minutes later and by then the asparagus was over cooked. I would suggest not adding the asparagus until flipping the salmon - and do that much sooner than called for. Also 1/4 cup olive oil is way too much. I used it but next time would use closer to 1 Tablespoon. And 1 1/2 cups cream yields way too much sauce for the salmon and pasta. I used about 3/4 cup and that was more than enough. As written, the recipe yields an overcooked heavy dish. With some tweaks to make it lighter and fresher it could be great.
exelent recipe!!!! only I added more garlic and regular black pepper. Even though the garlic turned blue (because of the lemon juice) and the salmon broke up when I turned it.. but who cares!!!.it all goes doen the same way!!! Next time I will cook the garlic a little before adding the lemon! and maybe cook at a higher heat, less time so the salmon won't break up!!! It was great nevertheless
We loved this! I was low on ingredients so I typed in what little I did have in the house, and this popped up. I didn't have the cream, though, so I used some jarred Bertolli alfredo sauce instead, and it was still delicious! The salmon and asparagus had wonderful flavor.
Dreamy sauce! I doubled for 4 servings, but found that I did not need to double the oil and cream and still had plenty of sauce. I used light cream instead of heavy. (as in the title of the recipe!) Don't skimp on the garlic and lemon--you'll love it.
I had some leftover baked salmon that I wanted to use. I shredded it up and used it in place of the new, fresh salmon. It was fast, turned out delicious, and I didn't have to throw out my salmon. Great recipe!
OMG 5+ stars! This is the best recipe! Mouth popping flavors. I had fresh salmon, asparagus and wanted to make a pasta dish. I am so glad this recipe was here. The sauce was great! I wanted a thicker sauce, so I added a little flour. This is a keeper. Thank you to twroush02!
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon and Asparagus with Penne and Light Cream Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 949
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a classic vodka and tomato cream sauce with a kick.
See how to make creamy fresh asparagus soup.
Enjoy a complete, healthy-choice meal with baked salmon and brown rice.