A delightful pasta dish combining tender salmon, crisp asparagus, and a creamy pesto sauce for a satisfying meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the salmon.
Cut the salmon into 1-inch cubes and place them in a buttered baking dish.
Using uniform cubes ensures even cooking.
Mix the melted butter with lemon juice and drizzle over the salmon. Season with garlic powder, sea salt, and black pepper.
The lemon juice adds a refreshing tang to the salmon.
Bake the salmon for 15 minutes or until it flakes easily with a fork. Remove from the oven and keep warm.
Avoid overcooking to keep the salmon tender.
Cook the penne pasta in a large pot of salted boiling water until al dente, about 8-10 minutes.
Stir occasionally to prevent sticking.
Cut the asparagus into 1-inch pieces and add to the boiling pasta during the last 3-5 minutes of cooking. Drain and place in a serving bowl.
Adding the asparagus to the pasta saves time and dishes.
In a saucepan, melt butter and add cream cheese, parmesan cheese, and half-and-half. Stir constantly over medium heat until smooth and slightly thickened.
Stirring constantly prevents the sauce from burning.
Stir in the pesto to the cream sauce and mix well.
Adjust the amount of pesto to your taste preference.
Combine the cooked pasta, asparagus, and artichoke hearts in the serving bowl. Pour the sauce over and mix gently to coat.
Mix gently to avoid breaking the pasta.
Top the pasta with the baked salmon cubes. Serve immediately, garnished with extra parmesan cheese if desired.
Serve hot for the best flavor and texture.
Continua nella nostra app per un'esperienza migliore
