Creamy Pasta with Salmon and Asparagus Recipe | Yummly

Creamy Pasta With Salmon and Asparagus

Stephanie Stone: "Turned out great. You can use half and half if yo…" Read More
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Creamy Pasta With Salmon and Asparagus

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  • 1 lb. bow tie pasta (dried, or farfalle)
  • 2 cups asparagus spears (chopped, cut into 1-inch pieces)
  • 2 cups heavy cream
  • 2 Meyer lemons (use 2-3 regular lemons if you can't find Meyer lemons)
  • 1/2 cup grated Parmesan cheese (freshly)
  • 1/8 cup fresh dill (chopped, plus more for garnish)
  • 2 cups salmon (flaked, cooked)
  • kosher salt
  • freshly ground pepper
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    NutritionView More

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    Calories570Calories from Fat310
    Total Fat34g52%
    Saturated Fat20g100%
    Trans Fat
    Calories from Fat310
    Total Carbohydrate57g19%
    Dietary Fiber5g20%
    Vitamin A30%
    Vitamin C45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviewer Profile Image
    Stephanie Stone 10 days ago
    Turned out great. You can use half and half if you’re in a pinch and that’s all you have on hand. You would need to add a dash of cornstarch to thicken the sauce. Heavy cream is definitely preferred, but I didn’t have it readily available and used half and half.
    Reviewer Profile Image
    Shaun R. 7 months ago
    Very different sauce than a rou, but came out nice and coated. Suggest more seasoning and do not use to far to the ends of the Asparagus in order to keep the dish soft.
    Reviewer Profile Image
    Yolanda P. a year ago
    It was delicious! My husband, 11 year old daughter and 14 year old went back for 2nds and 3rds. I used mini bowtie pasta and only about 3/4 of the box.
    Reviewer Profile Image
    Trevor 2 years ago
    Tasty with peas instead!
    Reviewer Profile Image
    Wanda Crandell 2 years ago
    My husband loved it!!!!! It will definitely be on my super easy favorites list
    Reviewer Profile Image
    Soooo good. I used broccoli instead of asparagus.
    Reviewer Profile Image
    Kaitie 2 years ago
    This is so yummy!! Was looking for a hearty Sunday evening dish and this was perfect!
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    Jean-Marc Demers 2 years ago
    Great taste, couldn’t achieve preferred consistency but still loved it
    Reviewer Profile Image
    Blatt 2 years ago
    So good! I would use less cream next time but other than that great!
    Reviewer Profile Image
    Maddy 2 years ago
    used white cheddar instead of parmesan, still came out great!!
    Reviewer Profile Image
    Kathrynn Zuniga 3 years ago
    I personally didn’t really like it. Maybe it’s due to the fact that I don’t like salmon too much haha. My dad on the other hand absolutely loved it! So if you’re a fan of salmon, you’ll love it.
    Reviewer Profile Image
    Karina T. Nilsen 3 years ago
    So yummy! Will definitely make again 🥰
    Reviewer Profile Image
    Excellent no i made exactly as is
    Reviewer Profile Image
    Jeff Simonton 4 years ago
    Great! Added a few extra seasonings and some lemon juice, and substituted the salmon for Shrimp and it worked great.
    Reviewer Profile Image
    Urdiales 4 years ago
    Great recipe! Turned out very good. A bit weak in flavor so I added some lemon juice. Would make again.
    Reviewer Profile Image
    Ang 4 years ago
    Pretty good! Needed extra spices. Used a lemon dill mix from Epicure to give it more flavour.
    Reviewer Profile Image
    Collins 5 years ago
    Delicious. Substituted tarragon for the dill and used half and half instead of heavy cream. The grated parm thickens the sauce plenty.
    Reviewer Profile Image
    Julie Springett 5 years ago
    Love this recipe but as is my usual, a recipe to me is merely a starting point! I’m a thrifty shopper so found half price smoked salmon offcuts on the deli so used 400g of this for a fraction of the cost! I also added half cup dry white wine and plenty of black pepper. A 5* new family favourite.
    Reviewer Profile Image
    Tiffany K. 6 years ago
    This turned out better than I expected it to. First, it's a LOT OF WORK to build a cream sauce from scratch and as I was multitasking I might be to blame for some of my lack of success. I did use half and half because I had it, but didn't have heavy cream, so the fat content wasn't correct. However, by trying to do other things at the same time I couldn't stir constantly (which should be in the instructions) and the cream "broke". I ended up with a grainy cottage-cheese like sauce instead of a creamy alfredo style topping. Other than that, it turned out fine and the lemon (I had to use regular ones as the store was out of Meyers) really added a wonderful brightness. I found that the sauce was only enough to coat about 1/2 lb of pasta, not the full pound in the recipe and it certainly won't fit in the 12" pan! The salmon, dill and asparagus combo is always a winner and when combined with the creamy parmesan and lemon it was a wonderful dish.