Name: Salmon Pasta with Broccolini and Lemon Alfredo
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Cuisine: Italian
Ingredients: 1 pound salmon filet, skin removed; kosher salt & black pepper; olive oil, for the pan; 12 ounces pappardelle pasta, or other dry pasta; 1 bunch broccolini, trimmed and chopped; ¾ cup frozen peas; 2 tablespoons unsalted butter; 2 cloves garlic, finely minced; 1 cup heavy cream; ½ cup freshly grated parmigiano-reggiano, plus more for serving; lemon zest (from one lemon); 2 tablespoons lemon juice; reserved pasta water, about 1½ cups; red pepper flakes, optional

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Salmon Pasta with Broccolini and Lemon Alfredo brings a splash of sunshine to your dinner table. The creamy Alfredo sauce, enriched with bright lemon zest, beautifully complements the tender salmon and vibrant broccolini. Each bite is a delightful fusion of flavors and textures; the silky pasta hugs the richness of the sauce, while the salmon adds a satisfying heartiness. This dish elevates a regular weeknight meal into something truly special without demanding hours in the kitchen.

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When I first made this recipe, it quickly became a family favorite. I found that the combination of fresh ingredients not only keeps the meal light but also incredibly fulfilling. We all crave comforting pasta dishes, but this one feels refreshingly sophisticated. There’s no need to settle for takeout; this Salmon Pasta with Broccolini and Lemon Alfredo delivers restaurant-quality flavor right in your home. Let’s dive into this deliciously easy recipe—your taste buds will thank you!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Salmon Pasta with Broccolini and Lemon Alfredo
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Salmon Pasta with Broccolini and Lemon Alfredo

Why You’ll Love This Recipe

Simple & Quick: Ready in just 42 minutes, this dish fits snugly into any busy weeknight routine.
Irresistible Flavor: Creamy, zesty, and umami-rich, this Alfredo sauce is a flavor explosion that satisfies every craving.
Eye-Catching Appeal: The contrast of bright green broccolini against the golden salmon makes for a stunning presentation.
Flexible Serving: Perfect for family dinners, date nights, or any occasion that calls for a little extra love.
Diet-Friendly Options: Swap the heavy cream for a dairy alternative, and enjoy a lighter version if that suits your needs.

Ingredients You’ll Need

1 pound skinless salmon filet: Fresh salmon brings a wonderful richness to the dish. If you can’t find fresh, frozen works too; just ensure it’s thoroughly thawed before cooking.
Kosher salt & black pepper: Essential for seasoning the salmon and the sauce, enhancing all the flavors in your dish.
Olive oil: Used for searing the salmon. A good-quality extra virgin olive oil lends depth to this recipe.
12 ounces pappardelle pasta: This wide ribbon pasta is perfect for trapping the creamy sauce. Other pasta types will work if you prefer.
1 bunch broccolini: Tender and slightly sweet, broccolini adds a vibrant crunch. Feel free to use regular broccoli if that’s what you have.
¾ cup frozen peas: An easy addition for a pop of color and sweetness. Fresh peas could also be used if available.
2 tablespoons unsalted butter: Adds a rich creaminess to the sauce. Don’t substitute with margarine; it won’t have the same flavor.
2 cloves garlic, finely minced: Essential for building flavor in the sauce. Fresh garlic is best, but garlic powder can work in a pinch.
1 cup heavy cream: This provides the luxurious base for your Alfredo sauce. Alternatives like half-and-half can be used for a lighter option but may not yield the same richness.
½ cup freshly grated Parmigiano-Reggiano: This cheese imparts a nutty flavor; always opt for fresh grating over pre-grated options for the best melting quality.
Lemon zest (from one lemon): Adds brightness and a refreshing zing to the sauce. Avoid bottled lemon zest; fresh is key here.
2 tablespoons lemon juice: Enhances the flavor profile; feel free to add more if you love lemon!
Reserved pasta water (about 1½ cups): This starchy water helps to thicken and bring everything together.
Red pepper flakes, optional: For a kick of heat, this is a great optional addition.

How to Make Salmon Pasta with Broccolini and Lemon Alfredo

Cook the Pasta: Begin by bringing a large pot of well-salted water to a boil. Add the 12 ounces of pappardelle pasta and cook according to the package directions, usually about 8-10 minutes.
Add the Vegetables: During the last 2 minutes of cooking, toss in the broccolini, allowing it to become bright green but still crunchy. Add the ¾ cup of frozen peas in the last 30 seconds to keep them vibrant.
Drain and Reserve Water: Reserve about 1½ cups of the pasta water, then drain the pasta and vegetables in a colander, shaking gently to remove excess liquid.
Sear the Salmon: Pat the 1 pound of salmon filet dry and season generously with kosher salt and black pepper. In a large skillet over medium-high heat, add olive oil. Sear the salmon for 3–4 minutes on each side until just cooked through. Transfer the salmon to a plate.
Make the Sauce: Lower the heat to medium and melt 2 tablespoons of unsalted butter in the same skillet. Add the minced garlic and sauté for about 30 seconds, just until fragrant—be careful not to let it brown. Stir in the 1 cup of heavy cream, letting it simmer for 2–3 minutes before adding the ½ cup of freshly grated Parmigiano-Reggiano and the lemon zest. Stir until smooth.
Adjust the Sauce: Add reserved pasta water, a little at a time, thinning the sauce to your desired consistency. Season the sauce with kosher salt, black pepper, and the juice from 2 tablespoons of lemon. Keep the heat moderate to prevent breaking the sauce.
Combine Pasta and Sauce: Add the drained pasta and vegetables directly to the sauce, gently tossing to coat everything well. Finally, flake the salmon into chunks and fold it in at the very end. Taste and adjust seasoning as needed.
Serve: Plate your Salmon Pasta with Broccolini and Lemon Alfredo, finishing with additional Parm, cracked black pepper, and a sprinkle of red pepper flakes if desired.

Storing & Reheating

To store, keep any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish for up to 3 months. When reheating, do so gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to refresh the sauce’s texture. Keep in mind the creamy sauce may thicken during storage.

Chef’s Helpful Tips

Always ensure your salmon is at room temperature before cooking; this helps it cook evenly.
Watch the garlic closely; sauté it just until fragrant to avoid bitterness.
When adding the reserved pasta water, do it gradually until you find the perfect silky consistency for your sauce.
If the pasta sits too long after being added to the sauce, the noodles may absorb too much liquid, which could lead to a dryer dish.
Consider making a double batch of the sauce and using it for other dishes throughout the week!

This Salmon Pasta with Broccolini and Lemon Alfredo is not just a meal; it’s an experience worth sharing. The creamy sauce paired with tender salmon captures the essence of Italian comfort food while keeping everything light and fresh. Don’t hesitate to experiment! Maybe a few sun-dried tomatoes or shrimps would enhance the dish beautifully. There are countless ways to enjoy this delightful pasta — the key is to savor every moment spent cooking and sharing it with loved ones.

Recipe FAQs

Can I use other types of pasta for this recipe?

Absolutely! While pappardelle is recommended for its ability to hold the creamy sauce, feel free to use any pasta you prefer—fettuccine, linguine, or even whole wheat pasta can work beautifully.

What can I substitute for heavy cream?

You can replace heavy cream with half-and-half or a non-dairy option like coconut cream for a lighter or vegan version. Just remember that the flavor and texture may change slightly.

How can I make this dish dairy-free?

For a dairy-free version, use coconut cream instead of heavy cream and a plant-based cheese for the Parmesan. There are several great dairy-free options available that mimic the creaminess quite well!

Is this dish good for meal prep?

Yes! The Salmon Pasta with Broccolini and Lemon Alfredo is great for meal prep. Just remember to store the sauce separately if possible to keep the pasta from absorbing all the moisture. Reheat gently for a quick and delightful meal later in the week!

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