Salmon Pasta Primavera
Treat yourself to a vibrant and satisfying dinner with this Salmon Pasta Primavera, a delightful fusion of tender salmon, colorful veggies, and creamy parmesan sauce. Perfect for busy weeknights or a family gathering, this dish pairs flaky, pan-seared salmon with al dente pasta tossed in a rich garlic-infused cream sauce. Laden with fresh broccoli, juicy cherry tomatoes, and crisp carrots, it's a visual feast packed with nutrients. Enhanced by aromatic basil, zesty lemon, and a touch of spice from optional red pepper flakes, this recipe is bursting with flavor from start to finish. Ready in under 40 minutes, this crowd-pleaser is an easy way to elevate your pasta night with a fresh seafood twist!
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Recipe Information
Ingredients
- 2 fillets (6 oz each) Salmon fillets (skinless)
- 1 teaspoon (divided) Salt
- 1 teaspoon (divided) Black pepper
- 3 tablespoons (divided) Olive oil
- 12 ounces Pasta (penne, fusilli, or spaghetti)
- 2 cups Broccoli florets
- 1.5 cups Cherry tomatoes (halved)
- 1 cup Carrots (thinly sliced)
- 4 cloves Garlic cloves (minced)
- 1 cup Heavy cream
- 0.5 cup Fresh basil leaves (chopped)
- 0.5 cup + more for garnish Parmesan cheese (grated)
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Lemon zest
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta. Set both aside.
Season the salmon fillets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook for 4-5 minutes on each side, or until cooked through and flaky. Remove from the skillet and set aside to cool slightly. Once cool, break the salmon into large chunks with a fork.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute or until fragrant.
Add the broccoli florets, cherry tomatoes, and sliced carrots to the skillet. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Sauté the vegetables for 5-7 minutes until tender-crisp.
Stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Cook the sauce for 2-3 minutes, allowing it to thicken slightly.
Add the cooked pasta to the skillet along with the reserved pasta water, a little at a time, to reach your desired sauce consistency.
Gently fold in the salmon chunks, fresh basil, lemon zest, and crushed red pepper flakes (if using). Cook for an additional 2 minutes to heat everything through.
Serve the pasta topped with extra Parmesan cheese and a sprinkle of fresh basil for garnish. Enjoy warm!
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.7 g | 262% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 4689 mg | 204% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 22.3 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 44.7 mcg | 224% | |
| Calcium | 1717 mg | 132% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3035 mg | 65% | |
*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.
