Description:
This Garlic Butter Salmon with Asparagus Linguine is a perfect balance of rich, flaky salmon, tender asparagus, and perfectly cooked pasta tossed in a garlicky butter sauce. It’s a quick, healthy, and flavorful meal ideal for weeknights or special occasions.
Origin:
This dish draws inspiration from Mediterranean and Italian cuisine, where seafood, butter-based sauces, and fresh vegetables combine to create simple yet elegant meals.
Ingredients (Quantity)
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
For the Pasta:
- 250g (9 oz) linguine pasta
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
- ½ cup heavy cream (optional for a creamy version)
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- Zest of 1 lemon
Ingredients (Optional):
- Cherry tomatoes (halved)
- Spinach or arugula for extra greens
- White wine (¼ cup for added depth in the sauce)
- Pine nuts for garnish
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. Cook the Salmon:
- Heat olive oil in a large pan over medium-high heat.
- Season salmon fillets with salt, pepper, and paprika.
- Sear salmon, skin-side down, for 3-4 minutes. Flip and cook for another 2-3 minutes.
- Lower the heat, add butter, minced garlic, and lemon juice. Spoon the garlic butter over the salmon for 1 minute.
- Remove salmon from the pan and set aside.
3. Prepare the Asparagus & Sauce:
- In the same pan, add olive oil and butter. Sauté garlic for 30 seconds until fragrant.
- Add asparagus and cook for 2-3 minutes until tender-crisp.
- Stir in red pepper flakes and lemon zest. (If using, add white wine and let it reduce for 1 minute.)
- Mix in the cooked pasta, Parmesan, and a splash of pasta water to loosen the sauce. (For a creamy version, add heavy cream.)
- Squeeze in fresh lemon juice and toss everything together.
4. Assemble & Serve:
- Plate the pasta and top with the seared salmon.
- Drizzle any remaining garlic butter from the pan over the salmon.
- Garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately with lemon wedges.
Tips for Success:
- Use fresh salmon for the best flavor and texture.
- Don’t overcook the salmon—it should be slightly pink in the center.
- Reserve pasta water to help bind the sauce and keep it silky.
- For extra richness, finish with a drizzle of olive oil or melted butter.
Recommendations:
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Serve with a side salad or garlic bread for a complete meal.
- Store leftovers in an airtight container for up to 2 days.
Nutrition (Per Serving, Approximate):
- Calories: 580 kcal
- Carbohydrates: 52g
- Protein: 40g
- Fat: 25g
- Saturated Fat: 10g
- Sugar: 3g
- Fiber: 4g
- Sodium: 320mg
Would you like any modifications, like a dairy-free or low-carb version?
