Salmon, Asparagus Piccata Pasta

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This salmon piccata pasta is the perfect spring meal. Pops of tender asparagus, capers and zesty lemon; the perfect match for buttery salmon!

A skillet filled with rotini pasta, salmon fillets, asparagus, capers, lemon wedges, and fresh herbs on a wooden table.

If you're wondering what Salmon Piccata Pasta is... you're probably not alone. A traditional salmon piccata comprises pan-seared salmon fillets topped with a tangy sauce made from lemon, capers and garlic, then served over pasta. I've added a spring twist to my pasta with the addition of asparagus and spinach. Top with fresh parsley for a herby finish. For another fresh pasta, be sure to check out our Courgette, Lemon and Garlic Pasta.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Salmon Asparagus Piccata Pasta

Ingredient notes:

Ingredients including dried pasta, fresh parsley, capers, garlic, butter, asparagus, frozen spinach, lemons, stock cube, and raw salmon fillet arranged on a kitchen counter.

Salmon: If you're lucky enough to have a good fish shop where you live, check out their deals on salmon first. Alternatively, most major supermarkets supply salmon pre-packaged.
Asparagus: One of my favourite vegetables when in season and affordable! Feel free to replace with peas, green beans or broccolini if you prefer.
Capers: Pickled in a salty brine, capers add tangy, salty pop of flavour to the pasta.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Bring a large pot of water to the boil. Once the water is boiling, cook the pasta according to packet instructions while you prepare the rest of the meal. Heat a large non-stick frying pan over medium with a drizzle of oil.

Two raw salmon fillets with seasoning are placed in a black frying pan with a small amount of oil.

Two salmon fillets with skin are being pan-seared in a black nonstick frying pan on a stovetop.

Pat the salmon fillets dry, then season with salt and pepper. Place them skin-side down in the pan, and cook for 3-4 minutes or until the skin has crisped, then flip and cook for 2-3 minutes or until cooked to your liking.

Two salmon fillets rest on a plate next to a frying pan on a stove. Butter and capers are melting and sizzling in the pan.

A frying pan on a stove contains bubbling brown liquid with some flour sprinkled on top and a wooden spoon resting on the edge.

Set the salmon aside on a plate. Then in the same pan, combine the butter, garlic, and capers. Cook whilst stirring until the butter is foamy, then sprinkle over the flour and continue to stir for a minute. Pour the vegetable stock into the pan and stir well to create a thick, glossy sauce.

A hand pours broth from a measuring cup into a frying pan with bubbling brown sauce on a stovetop.

Chopped asparagus and greens are being stirred into a creamy sauce in a black skillet on a stove with a wooden spoon.

Add the asparagus and spinach, then simmer for a couple of minutes or until the asparagus is tender. Stir the zest and juice of one lemon into the sauce, then season to taste with salt and pepper. Drain the pasta, add it to the pan and toss gently to coat in the sauce.

Cooked rotini pasta is being poured from a pot into a pan with green vegetables and sauce on a stove.

A hand squeezes a lemon over a pan of cooked rotini pasta with asparagus and greens, being stirred with a wooden spoon on a stovetop.

Nestle the cooked salmon fillets into the pasta, or flake the fish over the top. Garnish with chopped parsley and the zest and juice of the remaining lemon, then serve hot.

A white pan of fusilli pasta with salmon, asparagus, lemon wedges, and herbs sits on a wooden table with gold utensils and stacked plates nearby.

Recipe FAQs:

What can I replace the salmon with?

If you're not a seafood lover, swap for boneless chicken thighs or tenderloins.

Can I use jarred garlic instead of fresh?

Yes! The fresh garlic can be substituted for 1 heaped teaspoon of jarred minced garlic.

What can I replace the asparagus with?

If asparagus is out of season, try using peas, broccolini or broccoli.

Storage:

This pasta is best eaten fresh, but can be kept refrigerated for up to three days.

Top tips:

If you're not a fan of eating salmon skin, simply peel the skin once cooked from the fillet, or ask the fishmonger at your local supermarket to remove the skin along with the bones if available to you.

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Salmon Asparagus Piccata Pasta

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This salmon piccata pasta is the perfect spring meal. Pops of tender asparagus, capers and zesty lemon; the perfect match for buttery salmon!

Ingredients

400g spiral pasta
350g fresh salmon fillets
30g butter
4 clove garlic, crushed
1 Tbsp capers
2 Tbsp flour
250ml vegetable stock
1 bunch asparagus, trimmed and roughly chopped
1 cup frozen spinach, or 120g fresh spinach
2 lemons, zest and juice
Large handful fresh parsley, roughly chopped

Instructions

Bring a large pot of water to the boil. Once the water is boiling, cook the pasta according to packet instructions while you prepare the rest of the meal.
Heat a large non-stick frying pan over medium with a drizzle of oil.
Pat the salmon fillets dry, then season with salt and pepper. Place them skin-side down in the pan, and cook for 3-4 minutes or until the skin has crisped, then flip and cook for 2-3 minutes or until cooked to your liking.
Set the salmon aside on a plate. Then in the same pan, combine the butter, garlic, and capers. Cook whilst stirring until the butter is foamy, then sprinkle over the flour and continue to stir for a minute.
Pour the vegetable stock into the pan and stir well to create a thick, glossy sauce. Add the asparagus and spinach, then simmer for a couple of minutes or until the asparagus is tender.
Stir the zest and juice of one lemon into the sauce, then season to taste with salt and pepper. Drain the pasta, add it to the pan and toss gently to coat in the sauce.
Nestle the cooked salmon fillets into the pasta, or flake the fish over the top. Garnish with chopped parsley and the zest and juice of the remaining lemon, then serve hot.

Notes

If you’re not a fan of eating salmon skin, simply peel the skin once cooked from the fillet, or ask the fishmonger at your local supermarket to remove the skin along with the bones if available to you.
This pasta is best eaten fresh, but can be kept refrigerated for up to three days.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 19gSaturated Fat: 6gUnsaturated Fat: 12gCholesterol: 72mgSodium: 414mgCarbohydrates: 46gFiber: 6gSugar: 3gProtein: 29g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya