Jazz up pasta night with this springy Salmon Pea Pasta with Asparagus! This fresh, vibrant dish combines flaky salmon, sweet peas, crisp asparagus and a pesto-inspired pea sauce loaded with basil and dill. It’s dairy free, gluten free friendly, filled with sneaky veggies and comes together in just 30 minutes…what more could you ask for in a dinner!?
It feels so rewarding to develop recipes using seasonal produce. And right now, peas and asparagus are coming into season so of course I had to create an epic dinner recipe utilizing both! Alas, my Salmon Pea Pasta with Asparagus was born.
Honestly, I think the name for this recipe doesn’t do it justice. It kinda sounds ugly, but I promise this dish is anything but that. Think of it as a fun twist on the pesto we all know and love, with the added benefits of creamy, green peas and that delicious fresh taste of dill. Mix that beautiful green pea pasta sauce with some chewy pasta, flaky salmon and sautéed asparagus and you have an easy yet effective weeknight dinner.
I’m sure if you’ve made it to this recipe, you’re probably a fan of peas already but even if you’re not, I encourage you to give this recipe a go! Personally, I was never really a fan of peas. But when enjoyed this way, I swear I’ve been converted. Just goes to show that veggies can truly taste great when prepared right!
Why You’ll Love this Salmon Pea Pasta with Asparagus
- It packs in a sneaky amount of Spring veggies!
- This recipe will make you a pea and asparagus lover.
- You can have this on the table in just 30 minutes!
- This pasta dish is balanced out with protein, fiber and healthy fats.
- The pea pasta sauce is a unique twist on pesto.
- The sauce is light, bright and bursting with fresh herbs like basil and dill.
- It’s totally dairy free and can easily be made gluten free.
What You Need to Make this Salmon Pea Pasta with Asparagus
For the Pesto Pea Pasta Sauce:
- Green Peas: Spring has sprung and so have peas…although you can make this salmon pea pasta all year round thanks to frozen peas. Just thaw them in the microwave prior to using them in this recipe. They add a nice sweetness and creaminess to this pesto pasta sauce!
- Fresh Basil: This is certainly not a traditional pesto sauce, but we are including basil.
- Fresh Dill: Fresh dill surprisingly goes great with basil, and even better with salmon! If you don’t have any on hand, you can do all basil.
- Garlic: Gotta have it!
- Lemon Juice: Fresh lemon juice adds acidity and brightness to this pea pasta sauce.
- Olive Oil: Olive oil allows the pasta sauce to actually become a sauce, and adds some healthy fats to this recipe.
- Nutritional Yeast: This is an optional ingredient but adds some “cheesy” yet dairy-free flavor.
- Kosher Salt: Season to taste.
For the Salmon:
- Avocado Oil: I prefer using this for searing the salmon because it has a higher smoke point than olive oil. But just use whatever you have on hand.
- Salmon: 1 lb of raw salmon…any variety will do but I used Coho. Wild salmon quicks slightly quicker than farmed salmon, so just keep that in mind and don’t forget to use your meat thermometer!
- Italian Seasoning, Kosher Salt & Black Pepper: Simple seasonings for the salmon, since the pesto pea pasta sauce is really the star of the show.
- Lemon Juice: A squeeze of lemon can never hurt.
For the Pasta:
- Avocado Oil: Once again, this is my oil of choice for sautéing the asparagus and peas but any will do.
- Asparagus: Although we’re already getting a hefty dose of veggies via the pea pesto, I also like adding in more seasonal spring produce.
- Green Peas: More peas in the pasta itself! Feel free to add as much or as little as you please.
- Kosher Salt & Black Pepper: The basics for seasoning the asparagus and peas.
- Cavatappi Pasta: I love this pasta shape – it’s sturdy and has such a great mouth feel. But you can use whatever you prefer! If you’re gluten free, just swap in your favorite gluten free pasta or even choose a high-protein one like Banza.
- Reserved Pasta Water: Make sure to reserve some of the pasta water after cooking. This will help thin out the pea pesto and stick to the noodles better.
How To Make this Asparagus and Pea Pasta with Salmon
Prepare the Pesto Pea Pasta Sauce:
First, start by preparing the pea pesto sauce. Add peas, basil, dill, garlic and lemon juice to a small food processor and pulse until chopped up. Then, while the food processor is running, slowly pour in the olive oil.
Continue blending until mostly smooth, scraping down the sides as needed. Finally, season with nutritional yeast and kosher salt to taste. Blend again, taste and adjust seasonings as needed. Set aside.
Cook Pasta to Al-Dente:
Next, prepare your pasta according to package directions – be sure to heavily salt the water when it starts to boil! Cook only until al-dente, reserve some of the pasta water and drain off the rest.
Pan-Sear the Salmon:
Then, bring a large pan (preferably stainless steel or cast iron) to medium-high heat. Meanwhile, pat salmon dry and season with italian seasoning, salt, pepper and lemon juice. Rub seasonings into the salmon.
Once the pan has pre-heated for several minutes, add enough avocado oil to coat the bottom of the pan. Reduce heat to medium. Once the oil is hot, add the salmon skin-side-down. It should sizzle – if not, the pan isn’t hot enough yet.
Let the salmon cook, undisturbed, for about 5 minutes and then flip and continue cooking for 5 more minutes or until done through. Remove from the pan and set aside.
Sauté the Asparagus & Peas:
Next, add a bit more avocado oil to the pan. Then, add the asparagus and season with salt and pepper. Sauté, stirring occasionally, for about 4 minutes or until mostly tender. Then, add in the thawed peas and cook for 1-2 minutes longer.
Add in the cooked pasta, all of the pea pesto sauce and a splash of the reserved pasta water. Stir to combine, adding more pasta water as needed to help the sauce stick to the pasta.
Add back in the Salmon, Garnish & Enjoy:
Finally, use a fork to flake the salmon into small pieces and then add it to the pan with the pasta. Toss to combine. Serve as is or garnished with more fresh dill...enjoy!
What does this Pea Pasta Sauce Taste Like?
I know it sounds odd, but trust the process! This super green pea pasta sauce is inspired by pesto but a little different.
By adding green peas to the sauce, we’re sneaking in more nutrients and veggies, while adding a hint of creaminess and sweetness.
And rather than just using basil, like a normal pesto would, this sauce utilizes a mix of fresh basil and fresh dill. We all know that dill is the perfect pairing with salmon!
If I had to describe this pea pasta sauce, I’d say it’s light and bright yet packed with flavor. Even if you’re not a pea lover…this recipe may have you re-considering!
Can I Make this Salmon Pea Pasta Gluten Free?
Totally! You can easily make this Salmon Pea Pasta gluten free by swapping in an equal amount of your favorite gluten free pasta. A few of my favorites are Jovial and Banza. Banza is a great option if you’re looking to add more protein and fiber to this recipe, as it’s made with chickpeas. Either way, this recipe is going to be amazing no matter what variety or shape of pasta you use!
Recipe Variations:
- Use all basil in the pea pasta sauce: I love the mix of dill and basil in here but if you’d rather just use all basil, that works too!
- Make it creamy: Want a creamy sauce? Add in some full-fat canned coconut milk (or heavy cream if you’re not dairy free) at the same time that you add the pesto and pasta.
- Skip the salmon for vegetarian/vegan: Of course the salmon isn’t required! Skip it or replace it with your favorite plant-based protein like tofu.
- Use all peas instead of asparagus: Not a fan of asparagus? You can simply use more peas in the pasta, or add other veggies such as broccoli or wilted spinach.
Equipment Recommendations:
- Small Food Processor: This pea pasta sauce is small in volume, so it’ll blend easier if you use a small food processor. I have this affordable one from The Magic Bullet, and I love it!
- Meat Thermometer: Ease that salmon cooking anxiety by investing in a meat thermometer. Depending on your preference, salmon is done when the internal temp reaches between 125-135F. Be sure to let it rest for at least 5 minutes after, to continue cooking.
- Stainless Steel or Cast Iron Pan: It’s best NOT to use non-stick for searing the salmon, because non-stick can’t handle super high heat. I prefer using a thoroughly pre-heated stainless steel pan or cast iron pan.
How Should I Store Leftover Salmon Pea Pasta?
After letting this Salmon Pea Pasta with Asparagus cool completely, transfer it to an airtight container and store in the fridge for several days.
You may notice that the sauce dries up a little so when you’re reheating it, add a splash of pasta water (if you saved it), normal water, or broth to the pan.
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Delicious Pasta Recipes?
- Creamy Shrimp Scampi with Orzo and Asparagus
- Garlic Parmesan Chicken and Pasta
- High-Protein Stuffed Shells
- Cilantro Lime Pasta Salad with Chipotle Chicken
- Lemon Pepper Pasta
Salmon Pea Pasta with Asparagus (Dairy Free)
Equipment
- large pan
- medium pot
- spatula
Ingredients
For the Pea Pesto Sauce:
- 1 cup green peas (I used frozen & then thawed in the microwave)
- 1 packed cup fresh basil (about 1.25oz)
- ¼ packed cup fresh dill
- 2 large garlic cloves peeled
- juice from ½ lemon
- ¼ cup olive oil
- 1 tbsp nutritional yeast (optional, for a "cheesy" flavor)
- kosher salt to taste
For the Salmon:
- avocado oil *
- 1 lb salmon (I used Coho but any variety will work)**
- ½ tsp italian seasoning
- kosher salt & black pepper to taste
- squeeze of fresh lemon juice
For the Pasta:
- avocado oil *
- 1 bunch asparagus ends trimmed & then cut into 1.5" pieces
- ½ cup green peas (feel free to add more!)
- kosher salt & black pepper to taste
- 10 oz dry cavatappi pasta (sub GF or high-protein pasta if desired)
- reserved pasta water
Instructions
- First, start by preparing the pea pesto sauce. Add peas, basil, dill, garlic and lemon juice to a small food processor and pulse until chopped up. Then, while the food processor is running, slowly pour in the olive oil. Continue blending until mostly smooth, scraping down the sides as needed. Finally, season with nutritional yeast and kosher salt to taste. Blend again, taste and adjust seasonings as needed. Set aside.1 cup green peas, 1 packed cup fresh basil, ¼ packed cup fresh dill, 2 large garlic cloves, juice from ½ lemon, ¼ cup olive oil, 1 tbsp nutritional yeast, kosher salt
- Next, prepare your pasta according to package directions – be sure to heavily salt the water when it starts to boil! Cook only until al-dente, reserve some of the pasta water and drain off the rest.10 oz dry cavatappi pasta
- Bring a large pan to medium-high heat. Meanwhile, pat salmon dry and season with italian seasoning, salt, pepper and lemon juice. Rub seasonings into the salmon.1 lb salmon, ½ tsp italian seasoning, kosher salt & black pepper, squeeze of fresh lemon juice
- Once the pan has pre-heated for several minutes, add enough avocado oil to coat the bottom of the pan. Reduce heat to medium. Once the oil is hot, add the salmon skin-side-down. It should sizzle – if not, the pan isn't hot enough yet.avocado oil
- Let the salmon cook, undisturbed, for about 5 minutes and then flip and continue cooking for 5 more minutes or until done through. Remove from the pan and set aside.
- Add a bit more avocado oil to the pan. Then, add the asparagus and season with salt and pepper. Sauté, stirring occasionally, for about 4 minutes or until mostly tender. Then, add in the thawed peas and cook for 1-2 minutes longer.avocado oil, 1 bunch asparagus, ½ cup green peas, kosher salt & black pepper
- Add in the cooked pasta, all of the pea pesto sauce and a splash of the reserved pasta water. Stir to combine, adding more pasta water as needed to help the sauce stick to the pasta.reserved pasta water
- Use a fork to flake the salmon into small pieces and then add it to the pan with the pasta. Toss to combine. Serve as is or garnished with more fresh dill…enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.