Spring Pasta with Salmon and Asparagus – A Fresh, Healthy & Effortless Dish
The perfect end-of-spring recipe for those moments when you want something flavorful, nourishing, and easy to make.
This dish combines tender salmon pieces, crisp green asparagus, and a light, savory sauce made from garlic, tomato paste, and anchovies — all tossed with your favorite short pasta. Simple ingredients, powerful taste, and real benefits for your health.
🕒 Cooking Time & Portions
Prep & Cook Time: ~25 minutes
Servings: 2 hearty portions
Difficulty: Easy
📝 Ingredients
- 175g short pasta (penne, fusilli, or rigatoni)
- 1 salmon fillet (~200g), skin removed
- 12 spears of green asparagus
- 1 tablespoon olive oil
- 1 tablespoon butter (~20g)
- 3 garlic cloves, minced
- 3 anchovy fillets in oil
- 1 heaping teaspoon tomato paste
- 10 fresh basil leaves
- 2 sprigs of dill (optional)
- Salt and black pepper, to taste
🔪 Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
2. Prepare the asparagus
While the pasta is boiling, trim the asparagus and cut it into bite-sized pieces, keeping the tips intact. In the last 30 seconds of cooking, add the asparagus to the pot. Drain both the pasta and asparagus together and set aside.
3. Sear the salmon
Cut the salmon into 1.5 cm cubes. Heat olive oil in a wide skillet over medium heat. Add the salmon pieces and cook just until they become opaque on all sides. Remove them gently and set aside.
4. Build the sauce
In the same skillet, melt the butter. Add minced garlic and finely chopped anchovy fillets. Cook for 30 seconds until fragrant and slightly golden.
5. Add tomato base
Stir in the tomato paste and cook for another 30 seconds to enhance its depth of flavor.
6. Combine pasta and vegetables
Add the drained pasta and asparagus back into the pan. Toss everything over medium heat for 2–3 minutes so the sauce coats every piece.
7. Finish with salmon and herbs
Flake the cooked salmon into smaller pieces and gently mix it in. Add chopped basil and dill. Season with salt and black pepper. Cook together for 1 more minute, then remove from heat.
💡 Cooking Tips
- Use the freshest salmon you can find — it makes a huge difference in both texture and flavor.
- Anchovies won’t make the dish taste fishy. They dissolve into the sauce and add a rich umami depth.
- Don’t skip the fresh herbs. Basil brings brightness, while dill adds subtle freshness.
- Want more creaminess? Add a spoonful of mascarpone or a splash of cream in step 6.
🍽️ How to Serve
Serve immediately while warm. Garnish with extra basil leaves or freshly grated lemon zest. For a more elegant touch, pair with a crisp white wine and a side of toasted bread.
🧾 Final Thoughts
This spring pasta is a feel-good meal you can rely on when you need something fast, balanced, and truly satisfying. It’s light yet rich in flavor, healthy but indulgent, and simple without being boring.