Broccoli and salmon pasta recipe

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  • Healthy
serves: 4
Skill: easy
5-a-day: 1
Prep: 5 min
Cooking: 15 min
(may need an extra 5 mins)

Nutrition per portion

RDA
Calories 503 kCal 25%
Fat 28.9g 41%
  -  Saturates 14.2g 71%
Carbohydrates 32g 25%
  -  of which Sugars 4.3g 5%
Protein 21.1g 42%
Salt 0.38g 6%
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  • This broccoli and salmon pasta is a great go-to for a healthy weekday dinner. 

    This broccoli and salmon pasta is packed with protein, omega-3 and vitamin C as our recipe uses different types of green vegetables, boneless salmon fillets and tagliatelle. It’s  a nutritious and filling meal, ready from start to finish in just 20 minutes. We use fresh salmon in our recipe, which is only in season between May and August. So if you’re looking for fresh wild salmon to use in your recipe, it’s best to go for frozen for the other months of the year. Alternatively, swap out the salmon entirely for another rich fish such as tuna for the same great taste. Sprinkle with chopped chilli to give an extra kick of flavour to this creamy salmon pasta.

     

    Ingredients

    • 200g bellaverde broccoli
    • 350g (12oz) tagliatelle
    • 225g (8oz) skinless and boneless salmon fillets
    • 150ml (¼ pt) dry white wine or stock
    • 25g (1oz) butter
    • 4 spring onions, finely sliced
    • 300ml (½ pt) single cream
    • Chopped fresh dill to garnish, if liked
    • Salt and freshly ground black pepper

    Method

    • To make this superfood recipe cook the tagliatelle in a large pan of boiling salted water for 8-10 mins or until just tender or ‘al dente’. Drain in a colander.

    • Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine and salt and pepper. Cover, bring to the boil, then simmer for 5-6 mins or until the salmon is just cooked and flakes easily.

    • Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml (3tbsp).

    • Meanwhile, wash and prepare the broccoli by trimming the base of each spear and chopping the remaining into 3cm pieces. Add the butter to the reduced wine, then add the spring onions and broccoli and sauté for 3 mins. Add the cream, cover and simmer for 3-4 mins or until the broccoli is tender.

    • Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated in the sauce. Serve sprinkled with a little dill if liked.

    Tips for making broccoli and salmon pasta:

    To make it even healthier, swap out the single cream and butter in favour of a splash of pasta water and soya sauce.

    If you can't handle the mess of tagliatelle when you're digging into this salmon pasta recipe at work, swap the stringy carb for something a bit easier and tidier, like a penne or fusilli. 

    You might also like…

    Cheesy mince pasta bake
    Salmon tagliatelle
    Cheese and tomato pasta bake

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    (934 ratings)
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