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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

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Entree
Cuisine Italian
Servings 4
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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