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  1. Cook pasta according to instructions (will take 10-20 minutes depending on the type of pasta), drain and set aside
  2. Meanwhile remove skin from salmon and chop into cubes
  3. Season with onion powder, salt and pepper
  4. Pan fry in a little oil so that both sides of the salmon turn paler pink and it is almost cooked through
  5. Add asparagus to pan, coat in salmon juices and just soften slightly
  6. Remove salmon and asparagus from pan using a slotted spoon and set aside
  7. Melt butter in pan and add garlic
  8. Allow the butter to melt on a low heat and let garlic to cook a little
  9. Whisk in flour to form a paste
  10. Quickly whisk in stock bit by bit until paste has dissolved and you have a fairly thick liquid
  11. Add the juice and zest of the lemon, parmesan and cream and mix
  12. Add salmon and asparagus back to pan and cook for a couple of minutes until salmon is fully cooked through
  13. Add cooked pasta and fresh parsley and mix until pasta is coated in sauce

Top Tips

  • You can cook your pasta in advance and to stop it clumping together whilst you make the sauce you can drizzle some olive oil on it and mix. Just be aware that this will slightly alter the nutritional values of this dish!
  • Weigh out and chop all of your ingredients in advance – this recipe comes together very quickly and you will risk spoiling the sauce if everything isn’t on hand and ready to use
  • Don’t worry if your salmon isn’t fully cooked at first – it will cook through in the sauce later – just try to make sure it’s more pale pink than deep pink
  • Use a slotted spoon to remove salmon and asparagus from the pan – turn off the heat whilst you do this if you need to – rather than tipping it out directly onto a plate – this way the juices stay in the pan which help to flavour the sauce
  • Melt the butter and cook the garlic gently on a low heat – otherwise you will burn them!
  • Keep the pan on a low heat throughout making the sauce – it’s much easier to control then
  • The key to a smooth sauce is whisk whisk whisk! Keep it on a low heat and don’t stop whisking!
  • Don’t forget a sprinkling of parmesan on top to serve!