Healthy Recipe: Salmon and Asparagus Pasta

We don’t eat salmon often, but when we do, this is one of our favorite ways to eat it.


INGREDIENTS (2 Servings):

  • Wild Salmon (we bought it slightly under 1 lb)
  • 1 bag of Wide Noodle Pasta (we used Healthy Harvest’s cholesterol free/yolk free whole wheat blend pasta with flaxseed)
  • 1 bunch Asparagus (we used half)
  • 1 Red Onion (we used 1/3)
  • 1 Lemon (we used half)
  • 3 Cloves Garlic
  • Handful of Capers
  • Salt
  • Pepper
  • Dill Weed
  • Unsalted butter (or just skip this)
  • Olive Oil


  1. Prep: Cut asparagus into 2” pieces, dice 3 cloves of garlic, thinly slice 1/3 red onion, cut 1/2 lemon for garnishing. Season salmon with salt, pepper, and dill weed.
  2. Boil 6-8 cups of water. Add asparagus pieces to the boiling water and cook for 2 minutes (do not overcook). Remove and place on the side.
  3. Add noodles, remove when finished.
  4. Cook seasoned salmon over a medium heat with olive oil (cook to your liking – we usually cook 3/4 done).
  5. Heat a sauce pan (or same pan used for fish). Add 5 tablespoons of olive oil, add onions and garlic.
  6. After 1 minute of cooking, add the asparagus, 2 tablespoons of capers, and 2 tablespoons of unsalted butter. Cook and toss for another 2 minutes. Season with salt and pepper.
  7. Plate noodles first, drizzle evenly with 3/4 of the sauce.
  8. Place salmon (cut into chunks or small pieces), then cover salmon with the remaining sauce.
  9. Garnish with lemon and serve hot.

This dish was savory! We calculated two large servings cost a total of $9.50, which is incredible when you think about how this exact dish could easily be charged at a restaurant for at least $12 per plate, not including tip and tax.

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