Creamy One Pot Salmon Pasta

Looking for a meal that doesn’t require more than one pot? Then try out this Creamy One-Pot Salmon Pasta! Tossed with sautéed veggies and a thick, creamy sauce.

I finally got this recipe down and I’m so excited to share this one with you. I have made multiple attempts on this dish to the point that there is writing all over my recipe card. And it’s so worth the effort.

It sounds crazy but the trick to one-pot pasta recipes are to go low and slow. Once the pasta is in, you want to make sure there is enough time for it to cook. So don’t forget to reduce the heat once the pasta is tossed in. Otherwise, the pasta can end up still being firm and with a burnt sauce.

I noticed there is a difference in cooking with different pasta brands as well. When making my One Pot Chicken Alfredo, I tried both a store bought pasta brand and an imported pasta from Italy purchased at my local market. The store bought brands are more firm and because of that, they take longer to become softer when cooked. With the imported pasta, the pasta isn’t as firm and they become tender a lot faster and taste amazing! So I recommend the fresh, imported pasta for one pot recipes. I used store bought brand for this dish because of convenience. It still comes out delicious!

Creamy One-Pot Salmon Pasta with Asparagus

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1 hour hr

Total Time 1 hour hr

Course entrees, One pot

Servings 4 Servings

Ingredients

  

• 2 Tbl. Olive Oil
• 1 lb. Boneless Skinless Salmon, cut in half if needed
• 2 tsp. Old Bay seasoning
• 5 cloves garlic, minced
• 1 Bunch asparagus, ends removed and cut into quarters
• 1 8 oz. pkg. sliced mushrooms
• 2 Tbl. Butter
• 1/2 Tbl. Lemon juice
• 2 Tbl. Flour
• 2 cups Chicken broth
• 1 cup Heavy cream
• 8 Oz. Bowtie Pasta
• 1 Tbl. Dried parsley
• 1/2 cup Parmesan cheese, plus more for garnish
• Salt + pepper to taste

Instructions

 

• Season the salmon with the old bay seasoning. You can also lightly season with salt and pepper if preferred but there is some in the Old bay seasoning already.
• In a large non-stick pot, heat 1 Tablespoon of the olive oil over medium heat. Once hot, place in the salmon and cook for 5 minutes per side. Do not move during cooking! Or it won't form a crispy crust. Once cooked on both sides, remove from heat. Shred with a fork and set aside.
• Add the remaining Tablespoon of olive oil, minced garlic, asparagus, and mushrooms into the pot. Cook for 7-10 minutes or until the veggies are tender. Remove from heat and set aside with the shredding salmon, leaving any juices into the pot.
• Reduce the pot to medium-low.
• Add in the butter and lemon juice. Once the butter is melted, whisk in the flour and cook for about a minute.
• Whisk in the broth, heavy cream, and pasta. Cover and cook for 10-12 minutes, stirring halfway through.
• Uncover and cook for 5-7 more minutes until the pasta is al dente, stirring occasionally.
• Toss in the shredded salmon, sautéed veggies, parsley, and parmesan cheese. Season with salt and pepper if needed.

Keyword cheese, fish, One Pot, pasta, vegetables

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