Salmon & Broccoli Pasta

Introduction

Picture coming home on a weekday evening to the comforting aroma of roasted salmon mingling with fresh broccoli and warm pasta, all bathed in a smooth, velvety sauce. This dish feels both hearty and light — the ocean-fresh flavour of the salmon, the bright green snap of broccoli, the tender pasta twirling through creamy goodness. It’s one of those meals that invites you to sit down, take a deep breath, and savour the moment after the rush of the day.

What makes this dish special is its balance: rich without being heavy, elegant yet approachable, and packed with nutrients while still feeling cosy and indulgent. The salmon brings a luxurious texture and depth of flavour, the broccoli adds vibrancy and bite, and the pasta rounds everything into one satisfying plate. Whether you’re feeding the family, entertaining guests, or simply treating yourself to something comforting, this recipe hits all the right notes.

From the first forkful you’ll taste the distinct layers: the slight crisp of broccoli edges, the melt-in-your-mouth salmon chunks, the pasta cloaked in sauce that whispers garlic and herb undertones. It’s a home-cooked experience that feels elevated, but with ease and warmth at its heart.

Why You’ll Love This Recipe

• Big flavour, simple prep — minimal fuss, maximum taste.
• Balanced and wholesome — protein, veggie, and carb all in one dish.
• Comfort-meets-healthy — hearty enough for dinner, light enough to love.
• Versatile and forgiving — choose your favourite pasta shape and adapt veggies.
• Great for weeknights or special occasions — looks elegant, takes little time.
• Packed with texture — creamy sauce, tender pasta, crisped broccoli, flaky salmon.

Ingredients

For the Dish:

• 12 oz (≈340 g) pasta of your choice (penne, rigatoni, fusilli all work)
• 1 lb (≈450 g) salmon fillet, preferably center-cut, skin removed or kept per preference
• 12 oz (≈340 g) broccoli florets, trimmed into bite-sized pieces
• 4 oz (≈115 g) cream cheese, softened
• 4 garlic cloves, minced
• 2–3 tablespoons extra virgin olive oil
• 1 tablespoon Italian seasoning (or a mix of dried oregano, basil & thyme)
• Salt and freshly ground black pepper, to taste
• ¾ cup reserved pasta cooking water (as needed for sauce)
• 2–3 oz (≈60–85 g) fresh mozzarella, torn into pieces (optional, for extra creaminess)
• Fresh lemon wedges (optional, for serving)
• Fresh parsley or dill, chopped (optional, for garnish)

Instructions

1. Preheat & prepare for roasting. Preheat your oven to 425 °F (220 °C). Grease or lightly drizzle a 9×13-inch baking dish (or similar) with 1 Tbsp olive oil. Spread the broccoli florets in an even layer on one side of the dish, drizzle with 1–2 Tbsp olive oil and sprinkle with salt, pepper and half the Italian seasoning.
2. Add the salmon. Place the salmon fillet on the other side of the baking dish (or skin-side down if you’re keeping skin). Drizzle with remaining olive oil, sprinkle the rest of the Italian seasoning, garlic, salt and pepper. If it has skin, you can either keep it for flavour or remove it beforehand.
3. Roast salmon & broccoli. Roast in the preheated oven for about 15–17 minutes, or until the salmon is just cooked through (flakes easily with a fork) and the broccoli has tender edges with some golden brown spots.
4. Cook the pasta. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. In the last 2–3 minutes of the pasta’s cooking time, you may add the broccoli pieces if you prefer them extra tender (if you didn’t roast them). Drain the pasta, but reserve 1 cup of the pasta water before draining.
5. Make the sauce and combine. Remove the baking dish from the oven. Transfer the salmon to a plate and set aside. In the same baking dish (or in a large pot/pan), add the softened cream cheese into the roasted broccoli space, pour in about ½ cup reserved pasta water, and stir gently to melt and combine the cheese with the broccoli juices and olive oil—this will form a light, creamy sauce. Add the drained pasta and stir until well coated, adding up to the remaining reserved water to reach desired sauce consistency. If using mozzarella, add torn pieces and stir gently to melt and integrate.
6. Flake and add salmon. Gently flake the cooked salmon into bite-sized pieces, and fold them into the pasta mixture. Taste and adjust seasoning with salt and pepper.
7. Serve. Serve immediately, with lemon wedges on the side and fresh chopped parsley or dill sprinkled on top for freshness.

You Must Know (Helpful Tips)

• Use a salmon fillet that’s evenly thick (about 1 in / 2.5 cm) so it cooks evenly with the broccoli.
• Cut broccoli florets into similar-sized pieces so they roast and cook uniformly.
• Reserve pasta water before draining — the starch-rich water helps create a silky sauce without adding heavy cream.
• Don’t overcook the pasta — aim just al dente so it maintains texture when tossed with sauce.
• If you’d like crispier broccoli, roast for an extra minute or two—but watch the salmon so it doesn’t dry out.
• Feel free to add fresh lemon juice at the end to brighten the whole dish.

Storage Tips

• In the fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of pasta water to loosen the sauce.
• Freezing: This dish is best enjoyed fresh — freezing may affect the texture of the cream-cheese sauce and salmon.
• Reheating: If using a microwave, cover the dish and add a little water before heating to prevent drying. A skillet remains preferable.

Ingredient Substitutions

• Pasta: Use gluten-free pasta if needed. Or for a lower-carb option, use spiralised zucchini or konjac noodles (though sauce will cling differently).
• Broccoli: Substitute with asparagus spears (cut into thirds) or sugar-snap peas for a twist.
• Cream cheese: You can use goat-cheese, mascarpone or a dairy-free cream-cheese alternative; the texture will vary slightly.
• Salmon: If unavailable, use trout fillets or thick-cut cod—though flavour changes. Canned salmon could work in a pinch (add at the end).
• Mozzarella (optional): If skipping mozzarella, you can stir in a handful of grated Parmesan or Pecorino for savoury depth.
• Italian seasoning: Replace with fresh herbs (chopped basil + oregano) if you prefer brighter herb flavour — omit drying herb blend.

Serving Suggestions

• Serve alongside a crisp green salad (e.g., arugula + shaved Parmesan + lemon vinaigrette) to add something fresh.
• A side of toasted garlic bread or crusty baguette is perfect for soaking up any extra sauce.
• For wine pairing: choose a citrusy Sauvignon Blanc or unoaked Chardonnay to match the salmon.
• Garnish with extra fresh herbs (parsley, dill or chives) and a light drizzle of olive oil or lemon zest for colour and brightness.

Pro Tips

• For an extra flavour boost, add a pinch of red pepper flakes or a dash of smoked paprika to the salmon before roasting.
• Roast with a sheet of parchment or foil for easier cleanup and to keep the broccoli florets from sticking.
• If your cream-cheese mixture seems too thick, gradually add more reserved pasta water (a tablespoon at a time) until you hit your desired consistency.
• Serve immediately for best texture — as the dish sits, the sauce may thicken and the pasta absorb more, so reheat with caution.

Frequently Asked Questions (FAQ)

Q1: Can I prepare parts of this ahead of time?
A1: Yes — you can roast the salmon and broccoli earlier, cool them, then reheat and toss with freshly cooked pasta when ready. However, the pasta will be freshest when cooked just before serving, and the sauce will cling best when warm.

Q2: My sauce turned out thin or watery — how can I fix that?
A2: If it’s too thin, stir in a bit more cream cheese or cheese and simmer gently to reduce. If too thick, stir in reserved pasta water little by little until you hit the perfect creamy coating. The starch in the pasta water is your friend.

Q3: Can I skip the cream cheese or use heavy cream instead?
A3: Yes — you can replace the cream cheese with about ½ cup heavy cream + ¼ cup grated Parmesan for a different style of sauce, though it may be slightly richer. If you skip both, you may need to add more pasta water + cheese to maintain creaminess.

Q4: What if I don’t like salmon or want to change the fish?
A4: You can use trout, halibut or even cooked shrimp instead. Adjust cooking times accordingly (shrimp cooks much quicker). Salmon gives the rich flavour and good texture, but the principles apply to many proteins.

Q5: Is it okay to use frozen broccoli or frozen salmon?
A5: Yes — thaw frozen salmon fully and pat dry before roasting. Frozen broccoli can work too; just ensure it’s broken into florets and roasted slightly longer until tender. The texture will be a little different but still delicious.

Q6: How many servings does this recipe make?
A6: As written, this recipe comfortably serves about 4 people as a complete meal. If your pasta portions tend to be larger, you could get 5 servings. Leftovers are great, though salmon texture is best fresh.

Enjoy every warm forkful of this salmon and broccoli pasta—may it become one of your favourite weeknight dinners, filling your kitchen with comfort, flavour and effortless satisfaction.