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Mary Berry Salmon and Asparagus Pasta

Mary Berry Salmon and Asparagus Pasta
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Print Recipe

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.

Ingredients

Scale

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-salmon-and-asparagus-pasta/