Description
This Creamy Pasta with Salmon and Broccoli is a delicious and satisfying meal combining tender seared salmon cubes, al dente pasta, and vibrant broccoli in a rich, garlicky cream sauce. Perfect for a quick weeknight dinner, this dish delivers a perfect balance of protein, greens, and indulgent flavors with fresh herbs and zesty lemon accents.
Ingredients
Scale
For the Salmon:
- 2 salmon fillets, skinless and cut into cubes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- Fresh parsley, for garnish
For the Pasta and Broccoli:
- 12 oz fettuccine or linguine pasta
- 2 cups broccoli florets
- Salt, to taste
For the Creamy Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken or vegetable broth
- Salt and pepper, to taste
- 1 tsp lemon zest (optional)
- Fresh parsley, for garnish
Instructions
- Prepare the Salmon: Season the salmon cubes with salt, pepper, garlic powder, and lemon juice, ensuring each piece is evenly coated for balanced flavor.
- Sear the Salmon: Heat olive oil in a large skillet over medium-high heat and sear the salmon cubes for 2-3 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside to keep warm.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the last 3 minutes, add the broccoli florets to blanch them slightly. Drain both pasta and broccoli and set aside.
- Make the Creamy Sauce: In the same skillet used for the salmon, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute, stirring continuously to avoid burning.
- Deglaze and Simmer: Pour in the chicken or vegetable broth to deglaze the pan, stirring to lift any browned bits for extra flavor. Add heavy cream and bring the mixture to a gentle simmer.
- Thicken the Sauce: Stir in the grated Parmesan cheese and cook for 2-3 minutes until the sauce thickens. Season with salt, pepper, and optional lemon zest to brighten the flavor.
- Combine Pasta and Sauce: Toss the cooked pasta and broccoli in the creamy sauce, ensuring they are well coated and heated through.
- Serve: Plate the pasta and broccoli mixture, top with the seared salmon cubes, garnish with freshly chopped parsley, and drizzle any remaining sauce over the salmon for maximum creaminess.
Notes
- Use fresh salmon fillets for the best texture and flavor.
- Substitute heavy cream with half-and-half for a lighter sauce, though it may be less thick.
- Parmesan cheese adds richness, but for a vegetarian version, use a plant-based cheese alternative and vegetable broth.
- You can swap broccoli for other green vegetables like asparagus or green beans.
- Leftovers can be refrigerated for up to 2 days and reheated gently to prevent salmon from drying out.
- Adding a pinch of red pepper flakes can provide a nice subtle heat to the sauce.
