Description
Creamy Salmon and Broccoli Pasta
Ingredients
12 oz (340g) pappardelle or fettuccine pasta
2 salmon fillets (about 1 lb), cut into bite-sized cubes
2 cups broccoli florets
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
1 cup heavy cream
½ cup grated Parmesan cheese (plus extra for garnish)
1 tsp Dijon mustard (optional, for a tangy flavor)
½ tsp red chili flakes (optional, for spice)
Salt and freshly ground black pepper, to taste
1 tsp lemon juice (optional)
Fresh parsley, chopped, for garnish
Instructions
Step 1: Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions.
During the last 2 minutes of pasta cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli together, reserving ½ cup of pasta water.
Step 2: Sear the Salmon
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the salmon cubes with salt and pepper.
Sear the salmon on all sides until golden brown and just cooked through (about 3-4 minutes). Remove from the skillet and set aside.
Step 3: Make the Creamy Sauce
In the same skillet, reduce the heat to medium. Melt the butter and sauté the minced garlic until fragrant (about 1 minute).
Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, mustard (if using), and red chili flakes. Stir until the cheese is melted and the sauce is smooth.
Step 4: Combine Everything
Add the cooked pasta and broccoli to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if the sauce needs thinning.
Gently fold in the seared salmon cubes. Drizzle with lemon juice if desired.
Step 5: Serve
Garnish with fresh parsley and extra Parmesan cheese. Serve immediately and enjoy the creamy, savory goodness!
Tips
Substitute the broccoli with asparagus or spinach for variety.
For an extra burst of flavor, sprinkle a little lemon zest on top before serving.
Let me know if you want more variations or additional sides to pair with this meal!
Step-by-Step Guide
For perfect results, follow this detailed sequence. First, prep all ingredients: cube the salmon, mince the garlic, and grate the Parmesan. Begin boiling your heavily salted pasta water. As the pasta cooks, sear the seasoned salmon in a hot skillet to develop a flavorful crust, then set it aside on a plate. In the same skillet, build your sauce by sautéing garlic in butter, then simmering the cream and melting in the Parmesan. When the pasta is 2 minutes from being done, add the broccoli florets directly to the pot. Drain both together, saving pasta water. Combine pasta, broccoli, and sauce in the skillet, tossing and adding pasta water to reach a silky consistency. Finally, gently fold in the salmon to warm it through without breaking it apart.
Serving Suggestions
This rich pasta is a complete meal but can be elevated with simple sides. Serve with a crisp green salad dressed in a light vinaigrette to cut through the creaminess. A crusty baguette is perfect for soaking up any extra sauce. For a wine pairing, choose a crisp white like Sauvignon Blanc or Pinot Grigio. To lighten the dish, serve it alongside roasted cherry tomatoes or a simple arugula salad with a lemon wedge.
How-to Summary
Boil pasta, adding broccoli at the end. Sear cubed salmon. In the same pan, make a creamy garlic-Parmesan sauce. Combine drained pasta and broccoli with the sauce, thinning with pasta water as needed. Gently fold in the cooked salmon. Garnish and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Yes. While wide ribbons like pappardelle hold the sauce well, penne, fusilli, or farfalle are excellent alternatives.
How do I prevent the salmon from overcooking? Sear the salmon cubes just until opaque on the outside; they will finish warming when folded into the hot pasta. Avoid stirring vigorously after adding it.
Can I make this dish ahead of time? It’s best served fresh. The sauce may thicken and the salmon can become dry upon reheating. However, you can prep components (chop vegetables, cube salmon) in advance.
What can I use instead of heavy cream? For a lighter version, substitute half-and-half or full-fat coconut milk. Be careful not to boil vigorously if using these substitutes to prevent separation.
Is the Dijon mustard necessary? It is optional but highly recommended. It doesn’t make the sauce taste like mustard; instead, it adds depth and helps emulsify the sauce, preventing it from becoming greasy.
Common Mistakes to Avoid
- Overcooking the Salmon: Sear quickly for a golden crust while keeping the interior tender. It continues to cook from residual heat.
- Skipping Pasta Water: The starchy reserved water is crucial for adjusting sauce consistency and helping it cling to the pasta.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Always grate fresh.
- Overcrowding the Pan: When searing salmon, cook in a single layer with space between pieces to ensure proper browning, not steaming.
Conclusion
This Creamy Salmon and Broccoli Pasta is a restaurant-quality dish that is deceptively simple to make at home. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly balanced meal with tender salmon, crisp-tender broccoli, and a luxuriously smooth sauce. Its versatility allows for easy customization with different vegetables or proteins. Quick, elegant, and packed with flavor, this recipe is sure to become a cherished weeknight favorite.