Reviewed: Mar. 23, 2012

I used chicken instead of salmon and parsley instead of dill. This dish is amazing!! Making these changes makes it my favorite meal and is great for guests.

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Reviewer:

Kim

Reviewed: Mar. 9, 2012

awesome recipe!!! My boyfriend has been begging me to make a salmon dinner but I'm not a huge fan generally. We both loved this dish. The salmon tasted great, and the sauce was fantastic!!! Will definitly be making this again.

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Reviewer:

bex

Reviewed: Feb. 26, 2012

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.

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Reviewer:

catherine

Reviewed: Sep. 18, 2011

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!

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Reviewer:

Corrine

Reviewed: Aug. 24, 2011

I did this a little differently because of what I had on hand. I used zucchini instead of asparagus and I used about 3/4 whole milk with about 1/4 cup light mayo in place of the cream. I also used about 1/3 cup shredded cheddar instead.

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Reviewer:

veedubgrl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: May 27, 2011

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.

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Reviewer:

A. H. Miller

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Yakima, Washington, USA

Reviewed: Apr. 17, 2011

This was really tasty! I didn't have cream, so I used whole milk and a dollop of cream cheese instead. I've only baked salmon in the oven before, but I think I'm going to start cooking on the stovetop more frequently because it took half the time and tasted just as good. I also liked that it was a one-pan dish, using the left-over salmon oil to make the sauce.

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Reviewer:

kweeket

Reviewed: Mar. 17, 2011

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!

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Reviewer:

Tracey

Reviewed: Feb. 15, 2011

Excellent.

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Reviewer:

tofine2wine

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Shediac, New Brunswick, Canada

Reviewed: Sep. 30, 2010

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.

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