Salmon Primavera in Lemon Garlic Cream Sauce

I’ll be totally honest- this dish was born out of desperation and hanger. It was lunchtime. I had just put Jovie down for her nap, Leston was peacefully watching a movie (Sing, for the four thousandth time) and I was starving. Knowing we didn’t have too much food in the house, I opened the fridge anyway (you know, just to stare into the abyss) and was greeted with this:

Leftover baked salmon (the only remaining evidence of the one day this week I decided to eat healthfully), a few asparagus spears perhaps a few days past their prime, and half a lemon. I knew I could work with that. So, I also grabbed some heavy cream, half an onion, a couple of garlic cloves, some frozen peas, and half a package of spaghetti. This was going to be good.

And it was. A dish made from leftovers magically became one of my favorite pasta dishes I’ve ever created. One that will now become a staple on the Parrill Family menu, and hopefully, yours as well.


6-8 oz. cooked salmon (if you have raw salmon on hand, simply bake on a sheet tray at 400 degrees for 10-14 minutes, seasoned with olive oil, salt, pepper and a hint of cayenne pepper)

4 T. butter

1/2 yellow onion, chopped

2-3 garlic cloves, minced

2 T. all purpose flour

1/2 c. heavy whipping cream

Juice from half a lemon

4-6 asparagus spears, chopped

3/4 c. frozen peas

8 oz. spaghetti

1/8 tsp. red pepper flakes

salt and pepper to taste


Put large pot of salted water on the stove to boil. Cook the spaghetti. About 2 minutes before the pasta is ready, add the asparagus and frozen peas to the pasta water. Continue to cook for 2 minutes, drain.

Shred salmon into flakes using two forks, set aside

Meanwhile, melt butter in large pan and sauté onions on medium/high heat until onions are translucent. Add garlic and continue to cook until onions are caramelized and garlic is just slightly golden.

Add flour to onion and garlic and stir until flour is incorporated

Add heavy cream to the pan and reduce heat to low, stirring until sauce thickens. Season with red pepper flakes, salt, pepper, and lemon juice

Pour cooked pasta, asparagus, and pea combo into the sauce pan and cook for a minute to combine the sauce and pasta. Add shredded salmon to the pasta, and stir gently to combine.

Serves four.

One Comment Add yours

  1. Janet Parrill says:

    Sounds Yummy! Definitely going to try this!


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