Salmon and Asparagus Pasta

Crisp-tender asparagus, shallow-poached salmon, and rigatoni are mixed with a rich and creamy pink tomato sauce in this impressive pasta dish.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 352 Calories

Ingredients

• 1 clove garlic, minced
• 1 (16 ounce) package rigatoni pasta
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon salted butter
• 2 medium lemons, juiced, divided
• 1 (8 ounce) fresh salmon fillet
• 1 (1.6 oz) package Sauce, CPC, KNORR Alfredo Sauce, dry mix
• 1 cup chopped fresh asparagus
• 1.5 cups milk
• 0.75 cup dry white wine
• 0.25 cup chopped fresh Italian flat-leaf parsley
• 0.5 medium white onion, chopped

Recipe Instructions

Step 1

Combine wine, olive oil, parsley, onion, and juice of 1 lemon in a large skillet over medium heat until simmering. Place salmon on top, with scales down. Cover and poach until fish flakes easily with a fork, about 20 minutes.

Step 2

Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and cover to keep warm.

Step 3

Combine milk, butter, and sauce mix in a saucepan over medium-high heat. Whisk constantly until boiling. Reduce heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes.

Step 4

Fill a small skillet with 1/4 inch water, remaining lemon juice, and garlic; bring to a boil. Add asparagus, cover, and steam, checking frequently to avoid overcooking, until bright green and tender, 5 to 10 minutes.

Step 5

Flake poached salmon and add to warm pasta. Add sauce and asparagus; toss to combine.