Let’s TALK Benefits!



In my archive of Family Favorites, this recipe is at the top of the list. It is an elegant
meal to serve for any gathering or family dinner. When I am serving a large crowd,
I easily have mounds of pasta and blanched asparagus, with the sauce in a chaffing
dish or crock pot. The Salmon steaks can either be oven roasted, or cooked on the
grill and arranged and kept warm, covered in a baking dish in the oven on low,
until ready to serve. No matter the time of the year, this menu works well,
and has become everyone’s favorite.

Incredible Benefits of Salmon

Salmon is also a source of “good” cholesterol (omega-3 fatty acids) which also
plays a vital role in keeping you healthy. Salmon is also rich in some essential
minerals like iron, calcium, selenium and phosphorus, as well as vitamins
like A, B and D. Selenium, which is necessary for metabolism of tissues,
hair, and nails, is best obtained from animal proteins. Among animals,
salmon is one of the best sources for this trace element.

Brain & Nerves: The omega-3 fatty acids increase the efficiency of brain functions,
improves memory and keep it active during long working hours. Along with the
amino acids, vitamin A, vitamin D, and selenium, these fatty acids protect the
nervous system from damage related to aging, acts as an antidepressant,
relaxes the brain and also helps in treating Alzheimer’s and Parkinson’s
disease. Perhaps that is why fish eaters are supposedly more
intelligent than the meat eaters.

Salmon & Asparagus Pasta is definitely a family favorite.  It has a great mix of
nutrition and flavor… and the White Wine Lemon Sauce is absolutely amazing!

This recipe can be found in Volume One of The Gathering of Friends cookbook
series. Purchase the entire series of over 1,200 photographed recipes today
for only $74.99 for your eBook library. Our images look fabulous on your
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Salmon & Asparagus Pasta

1 lg. salmon fillets
1/3 c. butter
lemon pepper
16 oz. pkg. angel hair pasta
2 bundles asparagus

Preheat oven to 325°. Place Salmon fillets on foil and place on a jelly roll pan. Brush fillets
with butter and sprinkle generously with lemon pepper. Seal the foil and bake in the oven
for 35 minutes. Bring water, olive oil, and salt to a boil. Cook the angel hair al denté. Cut off
ends of asparagus and blanch for 1 ½ minutes.

White Wine Lemon Sauce

1/2 c. butter
1 tsp. granulated chicken bouillon
1/3 c. flour
¾ tsp. coarse black pepper
3 c. heavy whipping cream
½ c. Parmesan cheese
4 tbsp. lemon zest
½ c. white cooking wine

Sauté butter in skillet adding granulated chicken bouillon, flour and pepper.
Stirring constantly, scorch the mixture until it is golden brown. Slowly fold in
cream, Parmesan cheese, 2 tbsp. lemon rind and white wine. Simmer 3 to 4
minutes.To serve place asparagus on plate, add angel hair pasta and broken
pieces of salmon. Drizzle with White Wine Lemon Sauce and finish with fresh
ground pepper, grated fresh lemon zest and top with a parsley sprig. Serve.

This recipe is from The Gathering of Friends, Volume One, Return to the Table.

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