Creamy Mushroom and Broccoli Salmon Pasta
Creamy Mushroom and Broccoli Salmon Pasta is a rich, comforting dish that’s perfect for a cozy dinner. The combination of tender salmon, earthy mushrooms, and crisp broccoli in a luscious, creamy sauce is simply irresistible. Tossed with your favorite pasta, it’s a delightful balance of flavors and textures that will leave everyone asking for seconds. Whether you’re cooking for family or impressing guests, this dish is easy to make and absolutely satisfying. It’s the perfect blend of fresh ingredients and creamy indulgence, making it a great choice for any occasion!
Prep Time: 15-20 minutes
Cook Time: 15-20 minutes
Total Time: 30-40 minutes
For the Salmon:
2 salmon fillets (about 6 oz each)
Salt and pepper to taste
1 tablespoon olive oil
For the Pasta:
8 oz pasta (penne, spaghetti, or fettuccine work great)
1 tablespoon olive oil
2 cloves garlic, minced
1 cup mushrooms, sliced (button, cremini, or your preferred variety)
1 cup broccoli florets (fresh or frozen)
1/2 cup chicken or vegetable broth
1 cup heavy cream (or use half-and-half for a lighter option)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon lemon juice (optional)
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water for later.
2. Prepare the Salmon:
While the pasta is cooking, season the salmon fillets with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Cook the salmon for about 4-5 minutes per side, depending on thickness, until golden brown and cooked through. Remove the salmon from the skillet and set it aside to rest.
Once slightly cooled, flake the salmon into bite-sized pieces using a fork and set it aside.
3. Cook the Vegetables:
In the same skillet, add a bit more olive oil if needed and sauté the garlic for 1-2 minutes until fragrant.
Add the sliced mushrooms and cook for 5 minutes until softened and browned.
Add the broccoli florets and cook for another 3-4 minutes until they start to soften. If using frozen broccoli, just cook it until heated through.
Pour in the chicken or vegetable broth, stirring to deglaze the pan. Allow it to simmer for 2 minutes.
4. Make the Creamy Sauce:
Reduce the heat to low and stir in the heavy cream. Let it simmer for 3-4 minutes until the sauce thickens slightly.
Add the Parmesan cheese, stirring until melted and the sauce becomes creamy.
Season with salt, pepper, and lemon juice (if desired) to taste.
5. Combine Pasta and Salmon:
Add the cooked pasta to the skillet with the creamy mushroom and broccoli sauce. Toss everything together, adding a bit of the reserved pasta water to thin the sauce, if needed.
Gently fold in the flaked salmon.
6. Serve:
Divide the pasta among plates, garnishing with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Information (per serving)
Calories: 450-550
Protein: 40-50g- Fat: 25-30g
Saturated Fat: 10-12g
Carbohydrates: 25-30g
Fiber: 4-5g
Sugar: 5-7g
Sodium: 400-500mg
Cholesterol: 60-70mg
Enjoy your creamy, comforting Mushroom and Broccoli Salmon Pasta! This dish pairs well with a light salad or crusty bread on the side.