This delightful salmon pasta is undoubtedly the perfect fit for the cusp of winter into spring - creamy and warm, yet fresh and lively. Crisp, green asparagus, capers and a squeeze of lemon are the perfect balance to the rich sauce and flaky, flavorful salmon.
Wild Caught Salmon Pasta With Asparagus And Cream Sauce
Spring is coming, but it’s not quite here yet. The weather here in northern New Mexico has started to warm up after all the snow we had recently, but it’s still that time of year where you’re not one hundred percent sure that there won’t be another cold snap. Nonetheless, we’re all thoroughly enjoying the warmer weather and sunshine. This delightful salmon pasta is undoubtedly the perfect fit for the cusp of winter into spring – creamy and warm, yet fresh and lively. Crisp, green asparagus, capers and a squeeze of lemon are the perfect balance to the rich sauce and flaky, flavorful salmon. Feel free to substitute the asparagus for whatever vegetables you have on hand – personally, I wish I had had some juicy cherry tomatoes in my kitchen to throw in.
Ingredients:
🍴 1 pound coho salmon fillets 🍴 Sea salt and freshly ground black pepper 🍴 1 pound pasta of choice 🍴 2 tablespoons butter 🍴 3 large cloves of garlic, minced 🍴 2 cups heavy cream 🍴 1 tablespoon apple cider vinegar 🍴 ¾ cup water 🍴 1 teaspoon lemon zest 🍴 2 cups chopped asparagus 🍴 2-3 tablespoons ghee 🍴 2 tablespoons capers 🍴 Chopped fresh parsley for garnish. https://bit.ly/3dKE4Xj
