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Spring Salmon and Asparagus Pasta

Serves

4-6

Prep Time

15 Minutes

Cook Time

15 Minutes

Salmon and asparagus are a pairing that always works. The richness of the salmon balances beautifully with the bright, green freshness of asparagus, while pasta brings everything together into something comforting and satisfying. A little garlic, lemon, and olive oil are really all you need to let the ingredients shine.

I love this dish because it feels both light and substantial. It’s perfect after a long day when you want something homemade that doesn’t require overthinking.

Another thing I love about this recipe is how adaptable it is. It works beautifully with leftover salmon, making it a great way to turn yesterday’s dinner into something entirely new.

Meals like this remind me that good cooking doesn’t have to be complicated. Sometimes the best dishes come from a handful of ingredients, cooked simply and shared at the end of a full day.

Simple food. Real ingredients. And a pasta bowl that always feels just right.

Ingredients

3 tablespoons SOOC Fernleaf Dill Olive Oil
1 lb pasta
1 bunch of asparagus, chopped
1 large piece of salmon
2 tablespoons garlic, minced
2-3 lemons, sliced
Salt and pepper
Fresh dill and parmesan cheese to top, optional

Directions

Cook pasta in boiling water until al dente. While pasta is cooking, line a sheet pan with parchment paper and preheat oven to 400 degrees.

Place salmon onto the sheet pan and top with garlic, salt, pepper, and lemon slices.

Toss asparagus with 1 tablespoon of SOOC Fernleaf Dill Olive Oil and place around salmon on the sheet pan. Bake for 15 minutes.

Strain cooked pasta and pour into a large serving bowl. Top with cooked asparagus and pieces of salmon. Toss with remainder of SOOC Fernleaf Dill Olive Oil and serve warm or cold.

Finish with parmesan cheese and fresh dill if desired.