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Seared Salmon with Pasta and Asparagus in Garlic Cream Sauce

Demetra Overton
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6 servings

Ingredients
  

  • 1 pound egg noodles
  • 1 cup heavy cream or heavy whipping cream
  • 2 cloves of garlic
  • 1 bunch of asparagus
  • 2 cups cherry or grape tomatoes
  • 1 lemon
  • 2 tablespoons of grapeseed or canola oil
  • 1 and 1/3 pounds of salmon
  • Salt and pepper for seasoning
  • 1/4 cup chives

Instructions
 

  • Cook the egg noodles according to package directions
  • When the pasta is finished cooking reserve 1 cup of the pasta water and drain the noodles.
  • Add the heavy cream to the pan that you cooked the pasta in
  • Chop the garlic and add it to the cream.
  • Simmer the cream over medium heat until reduced by half
  • While the pasta is cooking heat a large skillet over medium/high heat. Add 2 tablespoons of oil to the skillet and add the asparagus and tomatoes.
  • Cut the lemon in half and add it cut side down in the skillet
  • Season the vegetables with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and roast until the vegetables have softened and browned
  • Season the salmon with salt and pepper
  • Remove the vegetables from the pan and add more oil if necessary and cook the salmon for about 2-3 minutes per side, until it's cooked to your desired done-ness.
  • Chop the asparagus and chives, break the salmon into chunks and toss the pasta and vegetables together.
  • Squeeze some charred lemon over all