Salmon and Broccoli Pasta
A delicious Salmon and Broccoli Pasta that's creamy and satisfying.
Equipment
- baking dish
- pot
- Mixing Bowl
Ingredients
Seafood and Vegetables
- 500 g salmon fillet, skinned
- 1 head broccoli
- 150 g cream cheese
Seasonings
- 0.5 teaspoon dried dill
- 0.5 teaspoon Italian seasoning
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 1 pinch red pepper flakes
- 0.5 juice of lemon
- 1 handful fresh parsley, chopped
Pasta and Oil
- 350 g pasta (penne), gluten-free
- 1 tablespoon olive oil
Instructions
Preparation
- Skin the salmon fillet and chop the broccoli into smaller florets.
- Add to a large baking dish along with the cream cheese. In a small bowl combine the dill, Italian seasoning, garlic powder and chili flakes and give them a mix and then pour over the salmon, broccoli and cream cheese. Drizzle over olive oil and a pinch of salt and pepper and bake at 200°C (390°F) for 20 minutes.
- Boil the pasta in salted water for 12 minutes.
- Remove the dish from the oven, break up the salmon with a spatula and mix with the broccoli and cream cheese.
- Drain the pasta, add directly to the baking dish along with the lemon juice and chopped parsley. Stir and it’s ready to serve.
Notes
My blog post includes helpful step-by-step photos to help guide you through making this recipe. Store in an airtight container in the fridge for 3-4 days. Reheat in a pot/pan over low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce. I would not recommend freezing this recipe.
Nutrition
Serving: 1servingCalories: 699kcalCarbohydrates: 80gProtein: 43gFat: 24gSaturated Fat: 6gFiber: 10gSugar: 6g
Tried this recipe?Let us know how it was!