Preparation Instructions

STEP 1: Cook pasta according to package directions.

STEP 2: Whisk together crème fraîche and heavy cream. Set aside.

STEP 3: Add olive oil to a large skillet over medium heat. Add zucchini, squash, and asparagus. Sauté vegetables for 4 minutes or just until veggies begin to soften.

STEP 4: Add garlic and cook for 1 minute. Stir in cherry tomatoes. Add wine, heavy cream mixture, and Parmesan cheese, stir. Reduce heat and allow sauce to thicken for 3-5 minutes.

STEP 5: Prepare Morey’s Wild Salmon Steakhouse according to package directions.

STEP 6: Toss pasta with sauce and vegetable, turning to coat. Top with salmon and basil.

STEP 7: Salt and pepper to taste, and serve.

Courtesy of Lemons for Lulu


  • 6 Morey’s Wild Salmon Steakhouse fillets
  • 1 lb. linguini or angel hair pasta
  • 1 Tbsp. olive oil
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 lb. asparagus, trimmed
  • 3 cloves garlic, coarsely chopped
  • 1 lb. cherry tomatoes, halved
  • 3/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, torn

Prep Time
20 minutes

Serving Size

Additional Product Options

You can also use:
Atlantic Salmon Seasoned Grill
Wild Salmon Lemon Herb
Wild Salmon Seasoned Grill

Drink Pairings

Pinot Noir


English Style Pale Ale

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