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Creamy Salmon and Broccoli Pasta

creamy salmon and broccoli pasta - featured image

A hearty and wholesome pasta dish featuring tender salmon, fresh broccoli, and a velvety cream sauce. Perfect for busy weeknights or indulgent weekend dinners.

Ingredients

Scale
  • 1 lb salmon, fresh or frozen, skin removed, cut into bite-sized pieces
  • 12 oz pasta (penne or fettuccine)
  • 2 cups broccoli florets, chopped
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt, to taste
  • Pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Boil a large pot of salted water and cook the pasta according to package instructions. Reserve 1 cup of pasta water and drain the rest.
  2. Heat olive oil in a sauté pan over medium heat. Add the salmon pieces and season with salt and pepper. Cook for 3-4 minutes on each side until golden and cooked through. Remove and set aside.
  3. In the same pan, add a splash of olive oil and sauté the broccoli florets for about 5 minutes until tender but still vibrant. Remove and set aside.
  4. In a small saucepan, melt the butter over low heat. Add the garlic and cook for 1 minute until fragrant. Stir in the heavy cream and simmer for 3-4 minutes, stirring frequently. Add the Parmesan cheese and a pinch of nutmeg, if using, and stir until smooth. Taste and adjust with salt and pepper.
  5. Add the cooked salmon and broccoli to the pasta. Pour the creamy sauce over the top and toss gently to combine. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
  6. Plate the pasta, garnish with additional Parmesan cheese and cracked black pepper, and serve warm.

Notes

For a dairy-free version, substitute heavy cream with coconut milk and skip the Parmesan cheese. Use reserved pasta water to adjust sauce consistency as needed.

Nutrition

Keywords: salmon pasta, creamy pasta, broccoli pasta, quick dinner, comfort food