PASTA WITH SALMON, BROCCOLI RABE, AND GARLIC
Salmon is assertive in flavor and will hold its own superbly combined with robust ingredients like bitter greens, sharp cheese, garlic, and red-pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of generously salted boiling water until al dente; add broccoli rabe 2 minutes before pasta is done. Reserve 1 cup pasta water; drain pasta and broccoli rabe.
- Combine oil, garlic, and red-pepper flakes in pot over medium. Cook, stirring, until garlic is just softened, about 2 minutes. Add pasta, broccoli rabe, and cheese to pot; toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Gently fold in salmon. Serve, with more cheese and red-pepper flakes and a drizzle of oil.
SKILLET BROCCOLI SPAGHETTI
This pasta, adapted from "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), might seem unorthodox at first. The pasta is cooked in the sauce instead of in a separate pot of boiling water? The broccoli is cooked until it's mushy enough to become sauce? Yes and yes, and for very good reasons. The sauce, sweet from simmered-until-tender broccoli and savory with loads of garlic and anchovy, tastes lovingly coddled, like you cooked that broccoli forever. But you know the truth: It came together in minutes. You don't have to wait for a big pot of water to come to a boil, but more important, the pasta and sauce have a symbiotic relationship. The pasta soaks up the sauce flavors from the start, and the pasta releases starch to help turn the water into a creamy sauce.
Provided by Ali Slagle
Categories pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
- To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
- Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.
ITALIAN BROCCOLI & SALMON BAKE
Take a fresh look at broccoli with this creamy pasta bake
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
- While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
- Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
- Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.
Nutrition Facts : Calories 817 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.3 milligram of sodium
SALMON BROCCOLI PASTA
Fast and healthy? one dish meal that's also a kid pleaser at my house. I usually use left over salmon, which makes it even faster. If you don't have left over salmon, you can either use some smoked salmon (will have to adjust seasonings since it is salty), or bake some while you cook the pasta (season with olive oil, minced garlic, salt and pepper and bake at 350 degrees F until it flakes easily with fork). You could also sub the broccoli with other veggies like frozen peas (just skip the boiling and add straight into the sauce) or asparagus (cut it into 1" pieces and boil until crisp-tender). Any type of pasta will work, penne or corkscrews, which are easier to toss but in a pinch even spaghetti will work. Another sugguestion is to add fresh snipped chives for more flavor at the end of cooking.
Provided by JMigs0
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil water in a large pot (cook broccoli then use same water to cook pasta to save time). Pull the broccoli apart into small trees. Cook broccoli for about 5 minutes and take out and drain and run under cold water.
- Keep the pot of water on and boiling then add salt and cook pasta according to package directions; drain and drizzle a little olive oil to keep from clumping, set aside.
- Melt the butter and add the olive oil using low heat in a large sauce pan (or use the same pot to reduce dishes).
- Saute garlic and cook for about 4 minutes, add in half and half, a little salt, and cook just until half and half is heated up.
- Add the broccoli, salmon, and pasta, let that soak up the sauce.
- Next add the ricotta cheese and mix it inches Season with salt and pepper to taste.
- Add chives if desired.
- Sprinkle with parmesan cheese and serve.
Nutrition Facts : Calories 485.8, Fat 12, SaturatedFat 4.3, Cholesterol 64.6, Sodium 121.1, Carbohydrate 61.8, Fiber 2.5, Sugar 1.4, Protein 32
SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER
A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
Provided by Lidey Heuck
Categories dinner, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
- Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
- While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
- Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
- Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
- Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
CREAMY SALMON LINGUINE
Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.
Nutrition Facts : Calories 802 calories, Fat 55g fat (30g saturated fat), Cholesterol 207mg cholesterol, Sodium 649mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 6g fiber), Protein 36g protein.
BROCCOLI PASTA WITH SALMON
My husband loves fishing and the rivers and lakes have been rich. Half of our freezer is full with salmon and trout so i try to use some of it at least once a week. I prefere smoked salmon with this as it really gives a lot of flavour. Ideal is if you have some homebaked bread wih real butter with it. It can be a starter, a great lunch or a lighter fare dinner.
Provided by Iceland
Categories Icelandic
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and clean the broccoli, cut it into small flowers and cook it in boiling saltwater for 4 minutes.
- Set aside.
- Take it out and cook the pasta in the same water until al dente.
- Set aside.
- Cut the salmon into thin slices and then into bites (never into cubes).
- Whisk the eggs and add milk, a pinch of salt and the freshly grinded black pepper.
- Put the pasta in a nice salad bowl, pour the eggs over it, add the broccoli and at last the salmon and blend.
- Serve or store in fridge for up to 24 hours.
Nutrition Facts : Calories 430.9, Fat 5.5, SaturatedFat 1.5, Cholesterol 112.6, Sodium 311.1, Carbohydrate 72.9, Fiber 5.5, Sugar 3.4, Protein 22.2
BROCCOLI PASTA SALAD WITH SALMON & SUNFLOWER SEEDS
Get your dose of omega-3 with a summer salad that features wild salmon, wholewheat pasta, broccoli and beans to make it filling and healthy
Provided by Good Food team
Categories Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender.
- Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.
Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 46 grams protein, Sodium 1.2 milligram of sodium
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