Salmon fillets with asparagus and cream

Name: Salmon fillets with asparagus and cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Salmon steaks (approximately 500 grams total) 4; Asparagus 8.8 oz; Fresh liquid cream 0.42 cup; White wine 1.75 oz; Garlic 1 clove; Type 00 flour 1 tsp; Lemon peel 1; Thyme 1 sprig; Butter 1 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Vegetable broth 0.4 cup

it fr de es br

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: High

PRESENTATION

Salmon fillet recipe lovers, this one's for you! Imagine an Italian-style second course where tender salmon meets fresh asparagus and a creamy sauce made from panna. Really good stuff. It's that rich, moist bite that feels like home-cooked Italian magic. And look, the asparagus adds just the right touch to balance things out—keeping it fresh and interesting. Pretty much.

In many Italian homes, this dish rules Sunday lunches. Fancy enough for a special occasion, yet simple enough for a regular night. I mean, the sauce? So smooth and silky. And you know what, it's perfect for a bit of 'scarpetta'—you just have to soak up every last drop with some bread. Feels incredibly satisfying.

In northern Italy, folks often toss in more veggies or a handful of fresh herbs. And here's the thing, maybe a squeeze of lemon to brighten things up. The asparagus and salmon mix really points out the sweet earthiness of the asparagus, pairing perfectly with the rich salmon. Seriously good.

If you are into a creamy salmon dish with a crispy edge from roasting or baking, this recipe's a win. Works great as a healthy salmon meal when you go with extra-virgin olive oil and fresh produce. Plus, it is often compared to baked salmon with asparagus, but that Italian twist? Comes from the real cream and the whole bread dunking tradition. For sure.

You end up with a meal that's hearty and a bit elegant—without being overly fussy. Whether you're after a quick salmon recipe or just craving a satisfying salmon and vegetable dinner with loads of flavor, this classic Italian dish is a real winner. You’ll want seconds, no question. Enjoy it with a glass of white wine for the full experience!

How to prepare Salmon fillets with asparagus and cream

To prepare the salmon fillets with asparagus and cream, start by rinsing the asparagus. Cut them so that they are all the same length, discarding the white, woody part 1. Then, using a peeler or a smooth knife, remove the tips along the stem, leaving the top intact 2. Cut them in half lengthwise 3.

In a saucepan, heat two peeled garlic cloves in a mixture of oil and butter 4. Add the asparagus 5 and let them sizzle for a couple of minutes 6.

Then it's time for the salmon fillets, place them skin-side down over the heat 7. Sear them well for 2-3 minutes without turning 8 and then deglaze with white wine. Let it evaporate 9.

Then add salt, pour in the cream 10, broth 11, and lower the heat, cover with a lid. Cook gently for about 10 minutes 12.

Remove the asparagus and fillets from the cooking liquid, keep them warm by covering with a lid 13, also remove the garlic cloves 14. Mix a teaspoon of flour with a little cold water 15

and add to the pan 16, thicken by stirring continuously for about 1 minute 17. Plate the salmon with asparagus 18,

garnish with a pinch of crumbled chili pepper 19, a pinch of pepper, some thyme, and lemon zest 20. Nap with the sauce, and your salmon fillet with asparagus is ready, enjoy your meal 21.

Storage

It is recommended to consume the salmon fillet with asparagus immediately to preserve the texture of the fish, vegetables, and sauce.

Freezing is not recommended.

Tip

If you want to make your salmon fillet with asparagus even more fragrant, you can add chives or marjoram! Or toast some cashews in the pan and crumble them directly on the plate before serving.

For the translation of some texts, artificial intelligence tools may have been used.