Prep 10 mins
Cook 10 mins
Flaky salmon, fresh green asparagus and al dente pasta is at its best when topped with a delicious and light dill sauce. What makes it even better is that it can be on your plate in 20 minutes or less!
- 4 ounces pasta, use a short pasta like rotini or 4 ounces penne
- 8 ounces asparagus, pencil thin and cut into 1-inch lengths
- 1⁄2 teaspoon salt
- 1 quart water
For the Salmon
- 8 ounces salmon fillets
- 1⁄4 teaspoon dill
- 1⁄4 teaspoon lemon pepper
- 1⁄8 teaspoon salt
- heavy duty aluminum foil
- cooking spray
For the Sauce
- 1⁄3 cup nonfat dry milk powder
- 2⁄3 cup water
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon dry dill weed
- 1⁄8 teaspoon onion powder
- 1⁄8 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon salt
- 1 teaspoon light butter
- 1 teaspoon lemon juice, fresh
- Turn on your broiler and set your upper rack to the middle position. Let it preheat 5 minutes.
- Set 1 qt of water to boil in a medium pot.
- Take a 12" wide section of heavy duty foil and fold into thirds and then fold over the edges by 1/4"- this is what you will bake the salmon on (who doesn't like easy cleanup?). Spray the foil with a spritz of cooking spray, and season the salmon on both sides. Place on the foil and give the top of the salmon a spritz of cooking spray.
- Bake under the broiler- this should take about 6-8 minutes. When its done, remove from the oven and set it aside to rest.
- When your water comes to a boil, salt it and add the pasta. You will add in the asparagus during the last minute of cooking.
- To make the sauce, whisk together the first 9 ingredients of the sauce in a small saucepan and set over medium heat. Stir occasionally. When it has thickened and no longer has a starchy flavor, take off the heat.
- When the pasta and asparagus is done cooking, drain and return to the pan you cooked it inches Dice the salmon into bite sized pieces and add to the pasta.
- Just before adding the sauce to the pasta, stir in the lemon juice and light butter. Dump this into the pan with the pasta, asparagus and salmon, toss gently until the pasta is completely coated with sauce.
Very good. I used grated onion instead of dried and 1% milk instead of powdered. Great way to use up left over broiled salmon. Will make again. Thanks for sharing!
This was a great recipe. The only thing I might change is next time I think I'll add a little horseradish to give it some zing! I was searching for a recipe to mimic one that my husband and I really enjoy at a local restaurant and this almost fits the bill....adding the horseradish should do that trick!
Didn't actually follow this recipe-- but I made the dill sauce for Salmon and Asparagus in Foil. Absolutely delicious, and made the dish. Thanks!