Salmon Bucatini with Asparagus

Published: Jul 26, 2017 · Modified: Mar 12, 2025 by Chef Dennis Littley

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Take a Trip to Italy with my Bucatini and Blackened Salmon.

Feeling like Italian tonight? You love my my restaurant style recipe for Bucatini with blackened salmon, asparagus and tomatoes in a gorgonzola cream sauce.

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two white bowls filled with pasta mixed with salmon, asparagus, grape tomatoes and a cream sauce. sitting on a cutting board with a package of pasta

Have you ever wondered how sad life would be without pasta? It’s almost heartbreaking to think about it…sigh.

For this dish I choose Bucatini. Bucatini is a slow-dried, thick and hollow pasta that is from the Lazio Region of Italy and is a favorite pasta of Rome.

What Ingredients do I need to make Bucatini with Blackened Salmon?

overhead view of ingredients to make bucatini with blackened salmon, apsaragus and tomatoes

Let’s start by gathering the ingredients we need to make Bucatini with Blackened Salmon. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

white oval serving bowl filled with pasta mixed with salmon, asparagus, grape tomatoes and a cream sauce. with a sprig of basil in the corner

Although the dish looks complicated it only has a few components you need to get ready. Lightly cook the asparagus, start the cream sauce reduction, blacken the salmon and cook the pasta. If you have a nice serving bowl it makes a great presentation.

two white bowls filled with pasta mixed with salmon, asparagus, grape tomatoes and a cream sauce. sitting on a cutting board

If not, you can serve out the portions in your pasta bowls or dinner plates.

white bowl filled with pasta mixed with salmon, asparagus, grape tomatoes and a cream sauce. sitting on a cutting board

Serve up your pasta with extra Romano and Gorgonzola Cheese and fresh ground black pepper. Can I tell you that is dish was ah-mazingly delicious? In fact, even reheated the second day it was still better than most of the pasta dishes you’ll order at your favorite Italian restaurant. And at a fraction of the price!

More Pasta Recipes You’ll Love!

oval serving bowl filled with pasta mixed with salmon, asparagus, grape tomatoes and a cream sauce. with a sprig of basil in the corner

Bucatini with Blackened Salmon and Asparagus in a Gorgonzola Cream Sauce

Chef Dennis Littley

When you're thinking pasta for dinner, think about my easy to make and oh so delicious Bucatini with blackened salmon, asparagus, tomatoes and a light gorgonzola cream sauce!

5 from 9 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Entree

Cuisine Italian

Servings

Calories 830 kcal

Ingredients

12 ounces salmon filets Skin removed. Pacific Salmon is preferred
1 pound HemisFares Bucatini
1 cup grape tomatoes cut in half
1.5 cups asparagus spear tips and 2 inches below. About 4 inches in total.
2 cup heavy cream
1 cup chicken stock Or vegetable stock
½ cup Gorgonzola cheese crumbles additional if needed
½ cup Romano Cheese additional if needed
2 tablespoons blackening seasoning Your favorite brand of cajun seasoning
1 teaspoon granulated garlic
1 teaspoon granulated onion
¼ teaspoon black pepper
1 tablespoon basil or Italian parsley finely chopped
extra Gorgozola and Romano cheese for serving
fresh ground pepper for serving

Instructions

Cook pasta per instruction on bag
Place the asparagus in saute pan and cover with water. Bring the water to a boil and allow to boil for one minute. Drain and cool asparagus spears. Cut spears in half and keep on the side until needed.

Gorgonzola Cream Sauce

In a saute pan add cream and chicken stock and allow to reduce over medium heat for approximately 5 minutes.
Add Gorgonzola, Romano cheese and spices and reduce heat to low and allow mix well with a wire whip.
As the sauce begins to thicken move the pan off the heat.

Blackened Salmon

coat top side of salmon in blackening seasonings.
place into heated cast iron skillet very lightly oiled saute pan. Cook on each side for 2 minutes. Make sure the fan is on over the stove!!
**Alternate method: Salmon can be cooked in 400-degree oven for 12 minutes. After coating the salmon lightly spray using a vegetable pan spray. This is only needed for the oven method.
Place salmon to the side until needed.

Assembly

Add grape tomato halves and asparagus into sauce and bring sauce back to a boil.
Toss bucatini with Gorgonzola sauce
Break salmon by hand into small pieces and carefully add into the prepared pasta.
Garnish with chopped basil and serve. Have fresh ground black pepper, Romano and Gorgonzola cheese to add to the pasta.

Nutrition

Calories: 830kcalCarbohydrates: 91gProtein: 37gFat: 34gSaturated Fat: 18gCholesterol: 138mgSodium: 512mgPotassium: 902mgFiber: 5gSugar: 5gVitamin A: 1755IUVitamin C: 8.3mgCalcium: 228mgIron: 3.3mg

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