Daily Dish – Grilled Salmon-Asparagus Pasta


  • 2 tablespoons butter
  • 1⁄3 cup shallots, minced
  • 1⁄4 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon peel
  • 3⁄4 pound salmon fillet, cut into 4 pieces
  • 1⁄2 pound asparagus, ends trimmed
  • 2 tablespoons olive oil
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 8 ounces linguine
  • 3 tablespoons fresh dill, chopped


  • Step 1
  • Heat grill. Melt butter in a medium skillet over medium heat. Add shallots; cook 1 minute, stirring frequently. Add cream, lemon juice and lemon peel; bring to a boil and boil for 1 minute or until lightly thickened. Keep warm.
  • Step 2
  • Brush salmon and asparagus with oil; sprinkle salmon with salt and pepper. Cook linguine according to package directions. Drain; keep warm.
  • Step 3
  • Oil grill grates. Grill salmon, covered, over medium heat or coals 4-6 minutes or until fish just begins to flake and is no longer pink, turning once. Place on plate and flake.
  • Step 4
  • Grill asparagus 2-3 minutes or until grill marks form and asparagus is crisp-tender. Cut into 1” pieces.
  • Step 5
  • Toss linguine with salmon, asparagus and lemon sauce to coat. Sprinkle with dill. Refrigerate leftovers.

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