This broccoli and salmon pasta is a great go-to for an easy weekday dinner.
This is a really great weeknight pasta dish. The sauce is so simple to make - it barely takes longer than boiling the pasta, so if you're hungry, you won't have to wait long. In fact, the whole dish is ready in just 20 minutes. It's also clean and simple enough that all the lovely flavours can really shine. The salmon is a great source of healthy protein and omega-3, and the long stem broccoli is packed with vitamin C. We've used fresh salmon in this recipe but if you want to keep costs down, you could use tinned salmon instead. Get the best quality canned fish you can afford because you will notice the difference in the flavour.
- 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
- To make this superfood recipe (opens in new tab) 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 cooked tagliatelle to the cooked, then toss until coated. Serve sprinkled with a little dill if liked.
Watch how to make broccoli and salmon pasta...
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 a pot of half fat crème fraîche.
Should I add a little oil to the pasta water to stop the pasta sticking?
Contrary to popular believe, this won't stop your pasta from sticking together. It probably won't do much to the tagliatelle at all in fact, though if anything it can stop the sauce absorbing so well when you mix it in. Overall, it's an unnecessary step and a waste of your oil.
How can I make the sauce more creamy?
Rather than adding more cream, reserve a mugful of the water you cook the pasta in, as you drain the pasta. Keep this to one side, then you can add a splash or more to the pan as you mix the tagliatelle into the sauce. This will loosen the sauce and make it mix with the pasta better.
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