Broccoli and salmon pasta is a light and tasty first course, a richer variant of the classic pasta with broccoli, ideal for both lunch and dinner. In our recipe, we used fresh salmon, whose delicate flesh perfectly matches the strong flavour of broccoli. A quick and tasty preparation made with a few simple ingredients, which will give the dish a balanced flavour that will conquer everyone. But here’s how to make this easy and refined first course ready in no time.
FOR 4 PEOPLE
Ready in: 40 min
Calories in the recipe: 2100
PASTA 360 gr • 365 kcal
FRESH SALMON 350 gr • 170 kcal
BROCCOLI 300 gr
SHALLOT 1 • 29 kcal
LEMON 1 • 29 kcal
SALT UP as required • 21 kcal
GROUND BLACK PEPPER as required
EXTRA VIRGIN OLIVE OIL as needed • 901 kcal
PARMESAN IN FLAKES as needed (optional) • 374 kcal
The calories refer to 100 grams of the product
How to prepare broccoli and salmon pasta
Clean the salmon, remove the bones and cut it into cubes (1). Put it in a bowl, add 1 tablespoon of extra virgin olive oil, lemon juice, salt and pepper (2), leaving it to marinate for at least half an hour. Brown the chopped shallot in a pan with extra virgin olive oil. Add the broccoli florets and brown them for a couple of minutes, add a little water and simmer for about 15 minutes (3).
Meanwhile, cook the pasta in plenty of boiling salted water (4). Add the well-drained salmon to the broccoli and cook for a few minutes, adding salt and pepper. Drain the pasta al dente and toss in a pan with the sauce, so as to flavour it to the fullest (5). Your broccoli and salmon pasta is ready to be served with flakes of parmesan or simply with a drizzle of extra virgin olive oil (6).
You can also use smoked salmon if you prefer: cut it into small pieces, cook it for a couple of minutes in a pan with the broccoli and proceed as per recipe.
To make the dish more creamy, you can blend a part of the broccoli: you will create a really delicious broccoli cream that will help you to tie the sauce to the pasta.
If you want to tone down the intense flavour of the broccoli, you can flavour it with a little wild fennel. You can also replace the broccoli cabbage, used for our recipe, with Romanesco cabbage and choose the pasta format you prefer from penne rigate, farfalle, fusilli, orecchiette, mezze sleeves or spaghetti.
Also try the broccoli and tuna spaghetti, very simple and delicious for a quick and tasty lunch ready in no time. But there are many recipes with broccoli that you can make between first courses, main courses and side dishes, all simple and tasty preparations.
It is advisable to consume the broccoli and salmon pasta immediately after preparation. If it should be leftover, you can keep it in the refrigerator for 1 day in an airtight container.