Save this recipe! Garlic Butter Salmon with Asparagus Linguine
Ingredients:
12 oz linguine
2 salmon fillets (6 oz each)
1 lb asparagus, trimmed and cut into 2-inch pieces
4 tbsp unsalted butter
4 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/4 cup heavy cream
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
2 tbsp olive oil
Directions:
Cook the linguine according to the package instructions. Reserve 1/2 cup of pasta water before draining, then set the linguine aside.
Heat 1 tbsp olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then sear them for 4-5 minutes on each side until cooked through. Remove the salmon and set aside.
In the same skillet, add 1 tbsp olive oil and the asparagus. Cook for 3-4 minutes until tender but still crisp. Remove and set aside.
Reduce heat to medium-low, then melt the butter in the skillet. Add the minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream, Parmesan cheese, and red pepper flakes. Cook for 2-3 minutes until the sauce thickens slightly.
Toss the cooked linguine and asparagus in the sauce, adding reserved pasta water as needed for desired consistency.
Flake the salmon into large pieces and gently mix it into the linguine.
Garnish with fresh parsley and extra Parmesan cheese before serving.
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