Mary Berry Salmon and Asparagus Pasta

Mary Berry Salmon and Asparagus Pasta is a creamy, comforting, and beautifully balanced dish combining tender flakes of salmon, fresh asparagus, and perfectly cooked pasta. It’s a quick weeknight favourite that still feels elegant enough for guests. The mild sweetness of the asparagus pairs perfectly with the richness of the salmon and the cream sauce, creating a dish that tastes fresh, light, and satisfying.

If you want a pasta recipe that looks impressive yet requires minimal effort, this is one you’ll make again and again.

What Is Mary Berry Salmon and Asparagus Pasta?

Mary Berry Salmon and Asparagus Pasta is a creamy pasta dish made with cooked salmon, blanched asparagus, pasta, cream or crème fraîche, lemon, and simple seasoning. The salmon provides richness, the asparagus adds freshness, and the sauce ties everything together into a smooth, comforting meal.

Why This Recipe Is Worth Trying

• Ready in under 30 minutes, perfect for busy weeknights
• Combines salmon and asparagus for a flavourful, nutritious meal
• Creamy sauce without feeling heavy
• Flexible enough to adjust to herbs, seasoning, or different pasta shapes
• Great for using leftover cooked salmon
• Family-friendly and naturally elegant

Essential Ingredients to Make Mary Berry Salmon and Asparagus Pasta

• 250g pasta (penne, fusilli, or tagliatelle)
• 200g cooked salmon, flaked
• 8–10 asparagus spears, trimmed and cut into pieces
• 200ml double cream or crème fraîche
• 1 small onion or 2 shallots, finely chopped
• 1 tbsp butter or olive oil
• 1 garlic clove, crushed
• Zest of 1 lemon
• Salt and black pepper, to taste
• Fresh dill or parsley, chopped

Handy Kitchen Tools for Best Results

• Large saucepan for pasta
• Frying pan or sauté pan
• Colander
• Mixing spoon
• Fine grater for lemon zest

Step-by-Step Instructions to Prepare Mary Berry Salmon and Asparagus Pasta

Step 1: Cook the pasta

Bring salted water to a boil and cook your pasta until al dente. Reserve a small cup of pasta water, then drain.

Step 2: Blanch the asparagus

Add asparagus to boiling water for 2–3 minutes until bright green and tender. Drain and set aside.

Step 3: Sauté the onions and garlic

Heat butter or olive oil in a pan. Add chopped onions and cook until soft. Stir in the garlic and cook for another 30 seconds.

Step 4: Make the creamy sauce

Pour in the cream or crème fraîche, add lemon zest, season with salt and pepper, and simmer gently for 2–3 minutes until slightly thickened.

Step 5: Add salmon and asparagus

Gently fold in the flaked salmon and asparagus. Avoid stirring too aggressively to keep the salmon pieces intact.

Step 6: Combine with pasta

Tip the cooked pasta into the pan. Toss gently to coat everything in the sauce. If too thick, add a splash of reserved pasta water to loosen.

Step 7: Finish and serve

Sprinkle with chopped dill or parsley and serve warm.

What I Got Wrong (And How I Fixed It)

• Sauce was too thick – Added pasta water to loosen
• Salmon broke apart – Folded gently instead of stirring hard
• Asparagus turned mushy – Blanched for a shorter time
• Pasta lacked flavour – Added more lemon zest and seasoning

Healthier Version of Mary Berry Salmon and Asparagus Pasta

• Swap double cream for low-fat crème fraîche
• Use wholewheat pasta for more fibre
• Add extra asparagus or spinach for nutrients
• Use poached salmon instead of pan-fried

Ingredient Substitutions for Mary Berry Salmon and Asparagus Pasta

• Replace asparagus with peas or broccoli
• Use smoked salmon for a richer flavour
• Swap dill for basil or parsley
• Replace cream with Greek yoghurt (stir off the heat to avoid curdling)

Pairing Ideas: What to Serve With Mary Berry Salmon and Asparagus Pasta

• Light green salad with lemon dressing
• Garlic bread for a hearty side
• Roasted cherry tomatoes for sweetness
• Steamed broccoli for added vegetables
• A glass of crisp white wine for a dinner-style meal

Expert Tips to Make Perfect Mary Berry Salmon and Asparagus Pasta

• Cook pasta al dente to avoid a mushy texture
• Reserve pasta water to adjust the sauce
• Use fresh lemon zest for brightness
• Gently fold in the salmon for big flakes
• Avoid overcooking asparagus to keep it vibrant
• Season at the end to balance creaminess
• Use good-quality salmon for the best flavour

Creative Ways to Customize Mary Berry Salmon and Asparagus Pasta

• Add capers for a salty, tangy bite
• Mix in sun-dried tomatoes for richness
• Add parmesan cheese for a savoury finish
• Make it spicy with chilli flakes
• Add mushrooms for earthiness

How to Store Leftover Mary Berry Salmon and Asparagus Pasta

• Store in an airtight container for up to 2 days
• Refrigerate once cooled
• Add a splash of water or cream when reheating

How to Reheat Mary Berry Salmon and Asparagus Pasta

• Warm gently in a pan with a splash of water
• Microwave in 30-second intervals, stirring gently
• Avoid high heat to prevent the sauce from splitting

Nutritional Value (per serving)

• Calories: ~480
• Carbohydrates: 48g
• Protein: 24g
• Fat: 22g
• Sugar: 4g
• Fibre: 3g

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FAQs

How do I stop the salmon from breaking apart in salmon and asparagus pasta?

Salmon breaks apart when it’s stirred too aggressively or added too early. Fold it in gently after the sauce has thickened, and avoid stirring it too often. Using cooked, cooled salmon also helps keep the flakes firm.

Why does my creamy salmon pasta sauce split?

Cream sauces split when cooked on high heat. Keep the heat low and add the cream after the onions soften. If the sauce thickens too quickly, loosen it with a splash of pasta water to keep it smooth.

How can I keep the asparagus bright and crisp in the pasta?

Blanch the asparagus for just 2–3 minutes, then drain well. Overcooking causes dull colour and mushiness, so remove it from the heat as soon as it turns bright green.

Can I use leftover cooked salmon for this pasta?

Yes, leftover salmon works perfectly because it’s already cooked and flakes easily. Add it at the end to warm through without drying out.

Final Words

Mary Berry Salmon and Asparagus Pasta is the perfect combination of creamy, fresh, and savoury. It’s quick to make, full of flavour, and versatile enough for both weeknight meals and special dinners. Once you try this comforting dish, it will easily become one of your go-to pasta recipes.