Preheat oven to 400 degrees. Pat salmon dry; season with salt and pepper. Line a shallow baking pan with foil; add salmon, tucking under any thin edges.
Featuring salmon, asparagus, and fresh lemony flavor, our spring pasta dish is sure to be a hit around your dinner table.
Servings and Ingredients
|1 (12-oz.) fresh sockeye salmon fillet|
|Hy-Vee ground black pepper|
|1 (12-oz.) pkg. Hy-Vee dry farfalle bow tie pasta|
|1 (1-lbs.) bundle fresh asparagus, trimmed and cut into 2-inch pieces|
|2 tbsp. Hy-Vee unsalted butter|
|¼ c. shallots, finely chopped|
|2 clove(s) garlic, minced|
|2 tbsp. Hy-Vee all-purpose flour|
|2 c. Hy-Vee 2% reduced-fat milk|
|4 tbsp. freshly grated Parmesan cheese, divided|
|1 tbsp. lemon zest|
|Cracked black pepper|
|Lemon wedges, for serving|
Things To Grab
- Paper towels
- Shallow baking pan
- Aluminum foil
- Meat thermometer
- Medium saucepan
Bake salmon for 10 to 15 minutes or until fish flakes easily with a fork (145 degrees). Remove and discard skin; flake salmon and set aside.
Meanwhile, cook pasta according to package directions, adding asparagus during the last 1 to 2 minutes. Cook until asparagus is crisp-tender. Drain, reserving some pasta water. Return pasta and asparagus to pot; cover and keep warm.
Melt butter in a saucepan over medium heat. Add shallot and garlic; cook for 2 minutes or until softened. Whisk in flour. Gradually whisk in milk. Cook, whisking constantly, until thickened. Cook and whisk 1 minute more. Remove from heat. Stir in 3 tablespoons Parmesan cheese and lemon zest. Season to taste with salt.
Pour sauce over pasta and asparagus in pot. Gently toss in salmon. Add additional pasta water, if needed, to maintain creamy consistency. Transfer to a serving dish. Sprinkle with remaining 1 tablespoon Parmesan cheese. Season with cracked pepper to taste. Serve with lemon wedges.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 50mg
- Sodium: 135mg
- Total Carbohydrates: 53g
- Protein: 25g