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Creamy Pasta with Broccoli & Salmon

You can never go wrong with creamy pasta. This is a take on the classic "chicken, ziti, broccoli", instead of using chicken and ziti I substituted the chicken for salmon and used fusilli. The ridges in the fusilli are great for holding the creamy sauce.


Serves 4:



1 lb of Salmon⁣

2 Tbsp of Olive Oil⁣

2 Tbsp of Garlic (Minced)⁣

8 Sprigs of Thyme⁣

1 Lime⁣

1/2 Tsp of Salt⁣

1 Tsp of Pepper⁣

1 Tsp of Red Pepper Flakes⁣

1 Tsp of Garlic Powder⁣


2 Cups of Fusilli Pasta ⁣

3 Tbsp of Olive Oil⁣

2 Tbsp of Garlic⁣

1 & 1/2 Cup of Broccoli ⁣

1/2 Tsp of Salt⁣

1 Tsp of Pepper⁣

1 Tsp of Dried Parsley⁣

1 Tsp of Red Pepper Flakes⁣

1 Tbsp of Flour⁣

2 Cups of Heavy Cream⁣

1 Cup of Veggie/or Chicken Broth⁣

1 Cup of Grated Parmesan⁣


Preheat oven to 375° and bring a pot of salted water to a boil.⁣

Prepare salmon by drizzling with olive oil, adding garlic, thyme, and seasonings. Slice limes and place on top of the salmon. Bake in the oven uncovered for about 15-20 minutes or until light pink and flaky.⁣

While the salmon is baking, add pasta to boiling water and cook according to the pasta instructions. Place a separate large pan on medium heat and add olive oil. Once heated add garlic, broccoli, and sauté until the broccoli is softened about 5-7 minutes. Add seasoning and continue to cook for 2 minutes. Next, sprinkle flour on the broccoli and cook for another minute. Add heavy cream and broth. Allow to reach a boil, and let it simmer until it begins to slightly thicken. Finish the pasta by adding chopped up salmon and parmesan and combine. ⁣


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