Broccoli and salmon pasta is a delicious family meal and it's so quick to cook!
This delicious salmon pasta recipe is a real family favourite. Ready in just 20 mins, this broccoli and salmon pasta dish serves four people and is great for using up leftovers too. This superfood-packed fish pasta recipe is full of protein and contains a third of your recommended daily allowance of Vitamin C, so get it down the kids too. But it’s so yummy that that shouldn’t be too much of a problem!
If you don’t have salmon you can make this pasta dish with any other fish instead, like cod, haddock or tuna. Store leftovers of this salmon pasta in an airtight container in the fridge for up to 2 days. Or divide it up into portions when you cook it so that you can take it into work for delicious and cheap work lunches. 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. When eating leftovers you can serve cold or if you want it warm be sure to reheat thoroughly. Sprinkle with chopped chilli to give an extra kick of flavour to this creamy salmon pasta.
Watch how to make Broccoli and salmon pasta
- 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 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.
Top tip for making Broccoli and salmon pasta
Top tip: Like many dark green vegetables, broccoli has nearly every vitamin and mineral in it and it also contains a chemical that reduces the risk of cancer and heart disease.