Salmon & Broccoli Pasta Recipe – Italian Special
Salmon & Broccoli Pasta is a nutritious and flavorful dish that combines tender pasta with flaky salmon and crisp broccoli. This dish pairs the richness of salmon with the freshness of broccoli, creating a well-balanced meal that’s both satisfying and healthy. With its Mediterranean-inspired flavors and quick preparation, it’s an ideal choice for a wholesome lunch or dinner.
- Prep Time25 min
- Cook Time30 min
- Total Time55 min
Salmon & Broccoli Pasta Ingredients:
- 8 oz (225g) pasta (e.g., penne or fusilli)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved (optional)
- 8 oz (225g) salmon fillet, skinless and boneless
- 1/4 cup heavy cream or crème fraîche
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
How to make Salmon & Broccoli Pasta:
Cook the Pasta: Boil a pot of salted water. Cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Broccoli: In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute. Add the broccoli and cook, stirring occasionally, until tender, about 5-7 minutes. If using cherry tomatoes, add them in the last 2 minutes.
Cook the Salmon: Season the salmon fillet with salt and pepper. In another skillet, heat a bit of olive oil over medium-high heat. Cook the salmon for 3-4 minutes per side or until cooked through and flaky. Remove from the pan and flake into bite-sized pieces.
Combine Ingredients: Add the cooked pasta to the skillet with the broccoli mixture. Stir in the heavy cream and Parmesan cheese until well combined. Cook for 1-2 minutes, until everything is heated through.
Add Salmon: Gently fold in the flaked salmon. Adjust seasoning with salt and pepper to taste.
Serve: Garnish with fresh basil or parsley if desired. Serve immediately while hot.
