Introduction
Looking for a quick, easy, and incredibly flavorful weeknight dinner? This Garlic Butter Salmon with Asparagus Linguine is your answer! Flaky, pan-seared salmon coated in a rich garlic butter sauce, paired perfectly with tender asparagus and al dente linguine. This recipe is not only delicious but also packed with nutrients. Get ready to impress your family and friends with this restaurant-quality meal made right in your own kitchen.
Garlic Butter Salmon with Asparagus Linguine Recipe
Ingredients You’ll Need
- Salmon Fillets: 2 (6-8 oz each), skin on or off
- Linguine Pasta: 8 oz
- Asparagus: 1 pound, trimmed and cut into 2-inch pieces
- Butter: 4 tablespoons, unsalted
- Garlic: 4 cloves, minced
- Lemon Juice: 2 tablespoons, fresh
- White Wine: 1/4 cup (optional, chicken broth can be substituted)
- Fresh Parsley: 2 tablespoons, chopped
- Red Pepper Flakes: 1/4 teaspoon (or to taste)
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
Step-by-Step Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
- Cook the Salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if using skin-on) in the skillet and cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, or until fragrant, being careful not to burn the garlic.
- Add Asparagus and Wine: Add the asparagus to the skillet and cook for 3-4 minutes, or until tender-crisp. Pour in the white wine (or chicken broth) and lemon juice. Simmer for 2 minutes, allowing the sauce to reduce slightly.
- Combine Pasta and Sauce: Add the drained linguine to the skillet with the asparagus sauce. Toss to coat. Add a little pasta water if needed to loosen the sauce.
- Serve: Divide the linguine and asparagus among plates. Top with the cooked salmon fillets and garnish with fresh parsley. Serve immediately.
Tips for Perfect Garlic Butter Salmon
- Use Fresh Ingredients: Fresh garlic, lemon juice, and parsley will make a big difference in the flavor of the sauce.
- Don’t Overcook the Salmon: Overcooked salmon can be dry and tough. Cook it just until it flakes easily with a fork.
- Adjust the Seasoning: Taste the sauce and adjust the salt, pepper, and red pepper flakes to your liking.
- Get Crispy Salmon Skin (Optional): For extra crispy salmon skin, pat the fillets very dry and cook skin-side down over medium-high heat until golden brown and crispy.
Variations
- Add Cherry Tomatoes: Roast or sauté some halved cherry tomatoes along with the asparagus for added sweetness and acidity.
- Use Different Herbs: Experiment with other fresh herbs, such as dill, thyme, or chives.
- Make it Gluten-Free: Use gluten-free linguine for a gluten-free version.
- Add Parmesan Cheese: Sprinkle grated Parmesan cheese over the finished dish for extra flavor.
Conclusion
This Garlic Butter Salmon with Asparagus Linguine recipe is a guaranteed crowd-pleaser. It’s a simple yet elegant dish that’s perfect for a weeknight dinner or a special occasion. The combination of tender salmon, flavorful garlic butter sauce, and perfectly cooked linguine and asparagus is simply irresistible. So, gather your ingredients and get ready to enjoy a restaurant-worthy meal in the comfort of your own home. Bon appétit!
