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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
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5 from 7 votes

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree
Cuisine: Italian
Keyword: blackened salmon, bucatini recipe, salmon pasta
Servings: 4
Calories: 830kcal
Author: Chef Dennis Littley


  • 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


  • 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.


  • 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.


Calories: 830kcal | Carbohydrates: 91g | Protein: 37g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 512mg | Potassium: 902mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1755IU | Vitamin C: 8.3mg | Calcium: 228mg | Iron: 3.3mg