Salmon and Broccoli Alfredo with Pasta
Indulge in the creamy decadence of Salmon and Broccoli Alfredo with Pasta, a show-stopping dish that combines rich flavors and wholesome ingredients with ease. Succulent, pan-seared salmon fillets are paired with tender-crisp broccoli, all enveloped in a velvety Parmesan Alfredo sauce infused with a hint of garlic and a bright touch of lemon. Tossed with your choice of fettuccine or penne, this pasta dish achieves the perfect balance of richness and freshness. Ready in just 40 minutes, it’s an elegant yet approachable weeknight dinner that feels like a restaurant-quality meal at home. Garnish with fresh parsley and additional Parmesan for an irresistible finish, making this recipe a must-try for anyone craving a comforting and gourmet seafood pasta experience.
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Recipe Information
Ingredients
- 400 grams salmon fillet (skinless, boneless)
- 200 grams broccoli florets
- 300 grams pasta (fettuccine or penne)
- 50 grams unsalted butter
- 3 cloves garlic, minced
- 250 ml heavy cream
- 80 grams grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillets with a pinch of salt and black pepper. Cook the salmon for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and transfer to a plate. Flake the salmon into large pieces with a fork.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the broccoli florets for 4-5 minutes until tender but still crisp. Transfer the broccoli to a plate and set aside.
Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Slowly stir in the grated Parmesan cheese until the sauce thickens and becomes creamy (about 2-3 minutes). If the sauce is too thick, add some of the reserved pasta water, a little at a time, to reach your desired consistency.
Season the sauce with salt, black pepper, and optional red chili flakes. Stir in lemon juice for a touch of brightness.
Add the cooked pasta to the skillet and toss it in the Alfredo sauce until fully coated. Gently fold in the cooked salmon and broccoli, being careful not to break the salmon too much.
Garnish the dish with freshly chopped parsley and serve immediately. Optionally, sprinkle more Parmesan cheese and a pinch of red chili flakes before serving.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 14.4 mcg | 72% | |
| Calcium | 269 mg | 21% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
