Salmon Pasta with Asiago Cream Sauce is one of the first recipes I created years ago. I'm not sure why it has not made it to the blog until now. It is a family favorite, lovingly nick-named as Stephanie's favorite pasta for my niece.
This is one of those restaurant dishes where I first had a similar dish at a local restaurant. They took it off their menu and I was determined to make it at home. I'm certain what I created was not what the restaurant served, but we liked it so much, I stopped trying to make theirs and it became my own.
This recipe is best served and eaten when made fresh. It does not reheat well for left-overs as the sauce breaks and separates. It serves a lot of people so make it for friends and family.
Salmon Pasta with Asiago Cream Sauce
1 - 1 1/4 pound of salmon, skin removed
2 tablespoons olive oil,
1 teaspoon kosher salt
black pepper to taste
8-10 ounces bowtie pasta
4 tablespoons unsalted butter
2 small shallots, minced
1 clove garlic, minced
1 1/4 cup heavy cream
3 tablespoons oil-packed sun dried tomatoes, chopped
1/4 teaspoon red pepper flakes or just a pinch depending on taste
1 teaspoon kosher salt
pinch of white pepper
1 cup finely grated Asiago or Fontina cheese
fresh parsley, chopped, for garnish
Preheat the oven to 400 degrees. Place the salmon onto a heavy-duty sheet pan. Drizzle the olive oil evenly over both sides of the salmon. Sprinkle with kosher salt and pepper. Once the oven has reached temperature, place the sheet tray with the salmon into the oven, center-rack, roasting for 15 - 18 minutes until the internal temperature reaches 125 degrees, or the salmon feels firm to the touch. Remove from the oven, set aside for the pasta dish.
Cook the bow-tie pasta as directed on the package. Drain and set aside.
Begin to make the sauce when the salmon and the pasta are nearly done cooking. The sauce comes together quickly and does not sit well for a long period of time. It is better to have the salmon and the pasta waiting, keeping warm while you make the sauce.
Working in a large stainless steel or non-stick skillet, melt the butter over medium-high heat. Add in the minced shallots, garlic and chopped sun-dried tomatoes, cooking for 1-2 minutes. Add in the heavy cream, bringing to a shallow boil. Cook until slightly thickened, about 2-3 minutes. Turn off the heat. Add in the red pepper flakes, season with salt and white pepper. Add in the cheese. Stir to combine.
Bring it all together: Place the cooked pasta into a large bowl. Pour the sauce over the pasta, mixing to combine. Break the salmon into medium-sized pieces, adding it to the pasta cream mixture. Gently stir the salmon into the pasta to coat with the cream sauce. Sprinkle with extra cheese and chopped parsley. Serve immediately.