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Home » Salmon, Peas and Asparagus with Pasta in Lemon Cream Sauce

Salmon, Peas and Asparagus with Pasta in Lemon Cream Sauce

February 2, 2018 22 Comments


Salmon with Peas and Asparagus with Pasta in a Lemon Cream Sauce

Here’s a new recipe that’s just bursting with flavor, brilliant hues of green and vivid pops of red and orange:  Fresh Salmon, Peas and Asparagus with Pasta in Lemon Cream Sauce !  This main dish salad is loaded with peas and asparagus alongside buttery salmon filets . . . it almost sounds too healthy!  Gorgeous meets healthy in a one-dish meal!

One downfall about this recipe, well, it’s not really a bad thing, is that I munch on it while making it.  Am I the only one who secretly does that while cooking?  Popping the creamy and cheesy-sauced pasta in my mouth while putting it all together is irresistible.  I’m not great at packing creative lunches to take to work.  But when there are leftovers from something like this, an awesome lunch is in store to take to the office!   

salmon peas asparagus pasta lemon cream sauce

We just love sweet baby spring peas and fresh asparagus.   They’re just so packed with flavor and healthy goodness with their anti-inflammatory and antioxidant benefits!  Some of our favorite ways to enjoy these emerald jewels are Farfalle With Asparagus, Peas And Pancetta In Cream Sauce  and Tortellini Alla Panna With Prosciutto And Peas

Doesn’t this just make you think of spring or summer?  And yet this can be prepared any time of year.

While you’re cooking the pasta and preparing the salad, you need to bake the salmon filets.  Sprinkle garlic powder (not garlic salt) and lemon pepper all over the top of the salmon filets.

Salmon with Peas and Asparagus Pasta Lemon Cream

Bake salmon at 350 F degrees for about 40 minutes . . . we like our fish medium-well done, nothing rare or soft inside.  We enjoy sushi and ahi tuna, but this is better when thoroughly cooked.  You want a nice flakiness of texture on your fork, not something soft and mushy.

Meanwhile, get the lemon cream sauce going.  Saute the freshly minced garlic in butter and olive oil, add the cream, freshly squeezed lemon juice, and lemon zest.

Add the capers, rinsed thoroughly and the Italian parsley.

See how much sea salt is packed inside this small jar of imported Italian capers?  Make sure you rinse the salt off of the capers as best as you can or the sauce will be ruined from having too much salt that cannot be taken back out.

Before rinsing off all of the salt (left) and after rinsing off all of the salt (right).

Adjust the ingredients in the sauce according to your preferences.  Do you like more butter . . . add another tablespoon or two.  Or perhaps you prefer more cream?  Add in a dash or two more.  Also if you want salt and pepper in this meal, then this is the time to do so.

salmon peas asparagus pasta lemon cream

Pour about a cup or so of the sauce in a nice gravy or cream dish with a spout.  Place it on the table or buffet to be passed around to guests.

salmon peas and asparagus pasta lemon cream

After the pasta is cooked to a very firm ‘al dente’ firmness, take some of the sauce and toss it with the pasta, reserving some to pass around to your guests.  Garnish with freshly chopped Italian parsley.  Place it in a nice bowl to serve.

The garlic, lemon, cream, cheese, and capers come together perfectly to form a fabulous creamy base for the pasta! Don’t forget to also ladle this creamy sauce on top of the salmon.  My husband said while eating with his mouth full, “I want more sauce for the salmon please”!

Music to my ears!

salmon peas asparagus pasta lemon cream sauce

There you go!

The pasta is tossed in a light, lemony cream sauce.

A fresh mixed lettuce salad with peas and asparagus complements the pasta.

And salmon filets baked to perfection make this a delicious meal.

So bring your guests to the table . . . dinner is ready!

Enjoy this Salmon, Peas, and Asparagus with Pasta in Lemon Cream Sauce!

Please pin the following image . . . we appreciate the pin-LOVE!

Salmon, Peas & Asparagus Salad with Pasta in Lemon Cream Sauce

We hope you enjoy other salmon recipes that we’ve shared on LBVC:

Blood Orange with Salmon Salad and Blood Orange Vinaigrette

Blood Orange and Salmon Salad with Blood Orange Vinaigrette

Italian Salmon Burgers with Garlic Aioli

Please note that an affiliate link is contained in this blog post.

Salmon, Peas and Asparagus with Pasta in Lemon Cream Sauce

Salmon, Peas, Asparagus and Pasta in Lemon Caper Cream Sauce

Ingredients

Creamy Lemon Caper Sauce

  • 8 Tablespoons Olive Oil
  • ½ stick of high quality butter
  • ½ cup of heavy cream
  • Juice of 1 medium-sized lemons
  • Zest of 1 small lemon
  • 1-½ cups minced fresh-cut Italian parsley
  • 4 cloves of fresh garlic, finely chopped
  • 4 Tablespoons fresh-cut oregano, finely chopped
  • 1/2 small jar of capers (if salted, rinse thoroughly)
© Roz

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Next Post: Italian Pork Ribs with Garlic Rosemary Sauce »

Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. [email protected]'s Recipes says

    February 3, 2018 at 1:13 AM

    What a sensational meal! Can’t take my eyes off from the salmon steak 🙂

    Reply
    • Roz says

      February 4, 2018 at 11:36 AM

      I love salmon too, Angie. It’s such a healthy source of deliciousness!
      Ciao,
      Roz

      Reply
  2. Larry says

    February 3, 2018 at 7:27 AM

    Everything sounds sooo good and your plated presentation is awesome. We really like lemon butter caper sauce but never tried a creamy version – must correct that.

    Reply
    • Roz says

      February 4, 2018 at 11:44 AM

      Thank you Larry. My husband is not a big fan of any fish, but he devoured this salmon.
      Ciao,
      Roz

      Reply
  3. Liz says

    February 4, 2018 at 6:12 PM

    This will be perfect for Lent, Roz! Salmon is one fish that Bill actually enjoys. I used to have a big tub of capers in salt in the fridge—you’ve reminded me that I need to track some down. Have a great week ahead!! xo

    Reply
    • Roz says

      February 25, 2018 at 6:57 PM

      Salmon is my ‘go to’ fish during Lent and really throughout the year Liz. It’s just so good for us and can be prepared in so many ways. Lemon and garlic are my absolute favorites to add to salmon!
      xo
      Roz

      Reply
  4. Claudia Lamascolo says

    February 4, 2018 at 8:17 PM

    oh my that looks fantastic! yum!

    Reply
    • Roz says

      February 25, 2018 at 7:11 PM

      Wish you could come over for dinner sometime Claudia!
      Ciao,
      Roz

      Reply
  5. May EatCookExplore says

    February 5, 2018 at 8:47 AM

    My favourite ingredients all in one dish. Love the idea of the this and such stunning colours too.

    Reply
    • Roz says

      February 25, 2018 at 7:17 PM

      Thank you so much for your comment and compliment May! You’ve got great taste that’s for sure!
      Ciao,
      Roz

      Reply
  6. Pam says

    February 5, 2018 at 3:58 PM

    Umm, mmm! Salmon love for sure, Roz! It looks delicious and I love that capers are in it. Thanks for the good recipe!

    Reply
    • Roz says

      February 25, 2018 at 7:33 PM

      My pleasure to share it with you Pam! I agree, capers are such a wonderful ingredient!
      Ciao,
      Roz

      Reply
  7. Ciao Chow Linda says

    February 7, 2018 at 4:34 PM

    I’ve got to try this Roz. I made your swordfish with lemon cream sauce a couple of times and we loved it, so this I’m sure will be a hit too. By the way, I adore that little pink glass pitcher you used to contain the sauce. So pretty!

    Reply
    • Roz says

      February 25, 2018 at 7:41 PM

      Thanks Linda!
      This sauce is similar to the swordfish lemon cream sauce (which is my personal preference anyway), so after you mix this sauce all up, you can easily transform it into the sauce in the swordfish recipe. The little pink dish was found at a dish shop in NC. You can probably google ‘pink hobnail glass’ and see where it leads you.
      Ciao,
      Roz

      Reply
  8. mjskitchen says

    February 11, 2018 at 5:20 PM

    Oh how I want this meal! What a great pairing of flavors and textures. Can’t wait for asparagus and salmon season to come to New Mexico.

    Reply
    • Roz says

      February 25, 2018 at 7:48 PM

      I hope you enjoy it too MJ. Send me a photo to share here if you prepare it. I’m anxious for spring this year, how about you?
      Ciao,
      Roz

      Reply
  9. Jovina Coughlin says

    March 24, 2019 at 4:37 PM

    What a great meal.

    Reply
  10. Kelly THomas says

    March 25, 2019 at 12:41 PM

    I would love to print this out like a recipe…do you have it in that form for me to print? I did not see a print section

    Reply
    • Roz says

      March 25, 2019 at 1:47 PM

      Hi Kelly,

      The recipe card with printing option is back up and loaded again in this blog post! Thank you for letting me know of the techno glitch. I truly appreciate it so much! Also, if you prepare this recipe, take a photo and I’ll be happy to share it here with our community of friends and readers!

      Ciao,
      Roz

      Reply
      • Kelly THomas says

        March 25, 2019 at 3:06 PM

        I sure will Roz!

        Reply
  11. Paula Barbarito-Levitt says

    March 26, 2019 at 9:43 AM

    A symphony of color, flavor and texture to celebrate springtime!

    Reply
    • Roz says

      March 27, 2019 at 5:48 PM

      Awe thanks Paula! Best wishes at the wine show. What a great venture!

      Ciao,
      Roz

      Reply

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Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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