Garlic Butter Salmon with Asparagus Linguine – A Restaurant-Quality Meal at Home
Why You’ll Love This Recipe
If you’re looking for a dish that’s quick, flavorful, and impressive, this Garlic Butter Salmon with Asparagus Linguine is the perfect choice. The combination of flaky salmon, garlicky butter sauce, and crisp asparagus makes this pasta dish a restaurant-quality meal you can easily prepare at home.
Benefits:
- Quick & Easy – Ready in under 30 minutes.
- Rich & Creamy – Garlic butter sauce with Parmesan and cream for indulgent flavor.
- Nutritious & Balanced – Loaded with omega-3s and vitamins.
- Customizable – Swap the pasta, adjust the spice level, or add extra veggies.
Garlic Butter Salmon with Asparagus Linguine Ingredients (Serves 4)
For the Pasta:
- 450g linguine
- 180ml reserved pasta water
For the Salmon & Asparagus:
- 4 salmon fillets (170g each)
- 680g asparagus, trimmed and cut into 5cm pieces
- 45ml olive oil
- Salt and pepper to taste
For the Garlic Butter Sauce:
- 85g unsalted butter
- 6 garlic cloves, minced
- 80ml heavy cream
- 35g grated Parmesan cheese
- 20g fresh parsley, chopped
- 3/4 tsp red pepper flakes (optional)
Garlic Butter Salmon with Asparagus Linguine Step-by-Step Instructions
- Cook the Pasta – Bring a pot of salted water to a boil, cook linguine according to package instructions, and reserve 180ml of pasta water before draining.
- Sear the Salmon – Heat 22ml olive oil in a skillet over medium heat. Season salmon with salt and pepper, then sear for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Sauté the Asparagus – In the same skillet, add the remaining 22ml of olive oil and cook asparagus for 3-4 minutes until tender-crisp. Remove and set aside.
- Prepare the Garlic Butter Sauce – Reduce heat to medium-low, melt butter, and add minced garlic. Sauté for 1 minute. Stir in heavy cream, Parmesan, and red pepper flakes. Simmer for 2-3 minutes until thickened.
- Combine Everything – Toss linguine and asparagus into the sauce, adding reserved pasta water as needed.
- Add the Salmon – Flake salmon into large chunks and fold into the pasta.
- Serve & Enjoy – Garnish with fresh parsley and extra Parmesan. Serve immediately.
Pro Tips for the Best Garlic Butter Salmon Pasta
- Choose Fresh Salmon – Opt for wild-caught for the best flavor.
- Don’t Overcook – Keep it juicy by searing just 4-5 minutes per side.
- Enhance the Flavor – A squeeze of lemon adds a bright finish.
What to Serve with Garlic Butter Salmon Pasta
- A crisp Caesar salad or arugula salad.
- Garlic bread or a warm baguette to soak up the sauce.
- A glass of white wine like Chardonnay or Sauvignon Blanc.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! Try fettuccine, spaghetti, or even penne.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prepare the components separately and assemble before serving.
What can I use instead of asparagus?
Try broccoli, zucchini, or spinach for a delicious variation.
Final Thoughts
This Garlic Butter Salmon with Asparagus Linguine balances elegance and ease. Whether for a cozy dinner or an impressive meal for guests, it delivers bold flavors and a creamy, comforting texture.
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Best-seller Filipino Cookbooks:
Garlic Butter Salmon with Asparagus Linguine Recipe
Garlic Butter Salmon with Asparagus Linguine – A Delicious & Easy Pasta Recipe
Course: MainCuisine: Italian, WesternDifficulty: Medium4
servings10
minutes20
minutes1159
kcal30
minutesGarlic Butter Salmon with Asparagus Linguine – a creamy, flavorful pasta dish that’s easy to make and perfect for any occasion. Try it today!
Ingredients
- For the Pasta:
450g linguine
180ml reserved pasta water
- For the Salmon & Asparagus:
4 salmon fillets (170g each)
680g asparagus, trimmed and cut into 5cm pieces
45ml olive oil
Salt and pepper to taste
- For the Garlic Butter Sauce:
85g unsalted butter
6 garlic cloves, minced
80ml heavy cream
35g grated Parmesan cheese
20g fresh parsley, chopped
3/4 tsp red pepper flakes (optional)
Directions
- Cook the Pasta – Bring a pot of salted water to a boil, cook linguine according to package instructions, and reserve 180ml of pasta water before draining.
- Sear the Salmon – Heat 22ml olive oil in a skillet over medium heat. Season salmon with salt and pepper, then sear for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Sauté the Asparagus – In the same skillet, add the remaining 22ml of olive oil and cook asparagus for 3-4 minutes until tender-crisp. Remove and set aside.
- Prepare the Garlic Butter Sauce – Reduce heat to medium-low, melt butter, and add minced garlic. Sauté for 1 minute. Stir in heavy cream, Parmesan, and red pepper flakes. Simmer for 2-3 minutes until thickened.
- Combine Everything – Toss linguine and asparagus into the sauce, adding reserved pasta water as needed.
- Add the Salmon – Flake salmon into large chunks and fold into the pasta.
- Serve & Enjoy – Garnish with fresh parsley and extra Parmesan. Serve immediately.
Best-seller Diabetic Cookbooks
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