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Recipe Detail Page
Salmon & Asparagus Fusilli
Summer 2019
Fresh asparagus and dill are classic matches for salmon. A light white wine cream sauce lets the salmon shine in this simple yet elegant pasta. If you don’t have leftover grilled lemons, squeeze fresh lemon overtop.
Serves 4
10 oz (285 g) fusilli or other pasta
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
2 large shallots or 1 onion, thinly sliced
1 lb (455 g) asparagus, trimmed and cut into 2-inch (5-cm) lengths
3 cloves garlic, minced
Salt and freshly ground pepper
½ cup (125 mL) dry white wine
1 cup (250 mL) 35% cream
⅓ recipe Maple Lemon Grilled Salmon, broken into chunks
2 tbsp (30 mL) chopped fresh dill, divided, approx.
4 leftover grilled lemon wedges
1 Cook pasta in a large pot of boiling salted water until al dente.
2 Meanwhile, heat oil and butter over medium heat in a large skillet. Add shallot and cook, stirring, for about 3 minutes or until soft. Add asparagus, garlic, ½ tsp (2 mL) salt and pepper to taste. Sauté for about 2 minutes or until asparagus is bright green.
3 Add wine and bring to a boil, stirring. Pour in cream and return to a boil. Reduce heat and boil gently, stirring often, for about 3 minutes or until sauce is slightly reduced and asparagus is tender-crisp. Reduce heat to low.
4 Drain pasta and add to skillet, stirring gently to coat. Add salmon and 1 tbsp (15 mL) dill and fold gently just to coat with sauce and slightly warm salmon (trying not to break up pieces of fish too much). Season to taste with salt and pepper.
5 Serve in warmed bowls, sprinkled with more dill, to taste, and with grilled lemon wedges to squeeze overtop.
Serves 4
