Selfadvocatenet.com Recipe for month of December 2025
This creamy salmon-and-asparagus pasta tastes like spring in a bowl—light, bright and packed with fresh asparagus and tender salmon in a silky, lemon-kissed cream sauce. It’s the perfect weeknight dinner for when you want something comforting and quick to pull together after a long day.
Ingredients
- 8 ounces whole-wheat linguine or spaghetti
- 1 pound skinless salmon fillet, patted dry
- ½ teaspoon ground pepper
- ½ teaspoon salt, divided
- 2 tablespoons extra-virgin olive oil
- 2 pounds fresh asparagus, trimmed and cut into 1½-inch pieces
- 1½ tablespoons minced garlic
- ½ teaspoon salt-free Italian seasoning (such as Mrs. Dash)
- 2 (5-ounce) cans evaporated milk
- 2 ounces reduced-fat cream cheese, softened
- 1 teaspoon grated lemon zest, plus more zest for garnish
- ½ cup grated Parmesan cheese
- 3 tablespoons lemon juice
- 3 tablespoons chopped fresh dill, plus more for garnish
Directions
Bring a large pot of water to a boil over high heat. Cook 8 ounces linguine (or spaghetti) according to package directions for al dente, omitting salt and fat. Drain, reserving 1 cup pasta cooking water.
Meanwhile, sprinkle salmon with ½ teaspoon pepper and ¼ teaspoon salt. Heat 2 tablespoons oil in a large skillet over medium heat; add the salmon and cook, undisturbed, until a crust has formed on both sides, about 4 minutes per side. Transfer to a plate and let rest until cool enough to handle, about 10 minutes. Do not wipe the pan clean. Flake the salmon into chunks.
Increase heat to medium-high. Add asparagus pieces to the skillet; cook, stirring occasionally, until bright green and almost tender, about 4 minutes. Add 1½ tablespoons garlic and ½ teaspoon Italian seasoning; cook, stirring constantly, until fragrant, about 20 seconds.
Stir in 2 (5-ounce) cans evaporated milk; bring to a simmer over medium-high heat. Cook, stirring often, until starting to thicken, 1 to 2 minutes. Reduce heat to medium-low and add 2 ounces cream cheese, 1 teaspoon lemon zest and the remaining ¼ teaspoon salt; cook, stirring constantly, until melted and smooth, 1 to 2 minutes. Remove from heat; gradually stir in ½ cup Parmesan until melted, about 2 minutes. Stir in 3 tablespoons lemon juice and 3 tablespoons dill until smooth.
Add the reserved cooked pasta and salmon, tossing to coat in the sauce. Add pasta cooking water, ¼ cup at a time, as necessary to loosen the sauce. Garnish with lemon zest and/or dill, if desired.
Nutrition Information
Serving Size: about 2 cups
Calories 625, Fat 27g, Saturated Fat 10g, Cholesterol 103mg, Carbohydrates 62g, Total Sugars 12g, Added Sugars 0g, Protein 46g, Fiber 8g, Sodium 734mg, Potassium 1,153mg
This Recipe is on website called Eatingwell.com go to the link here
