Description
This creamy pasta with salmon and broccoli is a delicious and elegant meal perfect for weeknight dinners or special occasions. Tender cubes of seared salmon are combined with al dente pasta and fresh broccoli florets, all enveloped in a rich, garlicky Parmesan cream sauce. Garnished with fresh parsley and a hint of lemon zest, this dish offers a perfect balance of flavors and textures that will delight your taste buds.
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
- Season the Salmon: Season the salmon cubes evenly with salt, pepper, garlic powder, and lemon juice to enhance their flavor.
- Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Add the salmon cubes and sear for 2-3 minutes on each side until they develop a golden-brown crust and are cooked through. Remove the salmon from the skillet and set aside.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the pasta following the package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water together with the pasta. Drain both pasta and broccoli and set aside.
- Prepare the Creamy Sauce: Using the same skillet that cooked the salmon, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Deglaze and Simmer: Pour in the chicken or vegetable broth to deglaze the pan, stirring up any browned bits. Add the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and cook for 2-3 minutes until the sauce thickens. Season with salt, pepper, and lemon zest, if using.
- Toss Pasta and Broccoli: Add the cooked pasta and broccoli to the creamy sauce in the skillet. Toss gently to coat everything evenly with the sauce.
- Serve: Plate the creamy pasta and broccoli mixture. Top with the seared salmon pieces, garnish with freshly chopped parsley, and drizzle any remaining sauce over the salmon for extra creaminess.
Notes
- You can substitute the heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- For a dairy-free option, use coconut cream and a dairy-free Parmesan substitute.
- Fresh lemon zest added to the sauce brightens the flavors beautifully but is optional.
- Ensure not to overcook the salmon to keep it tender and moist.
- Adding broccoli during the last few minutes of pasta cooking keeps it crisp-tender.
